Cooking a light, healthy and delicious green vegetable salad with poached egg. Features of the preparation of poached eggs. Step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step by step preparation of vegetable green salad with poached egg
- Video recipe
Do you have a lot of different greens? Make a poached egg green vegetable salad. It will delight you with freshness and fill the body with vitamins. The dish is especially important in the summer season, when green onions, dill, parsley, cabbage and other greens are available in abundance. This salad can contain absolutely any greens you like. Celery, cilantro, arugula, shallot, wild garlic, loboda, sorrel, spinach are suitable here … Today I suggest using young cabbage with wild garlic, cilantro and parsley. And to add bright colors to the dish, put a little radish. This salad will surpass all expectations as it mixes a variety of flavors. This is a light and hearty meal that you can eat on a fasting day. Prepare and enjoy this refreshing and fortified dish.
But the most interesting thing about the salad is the poached egg. It gives additional satiety and special charm to the dish. Poached eggs are no longer a novelty in our kitchen. This is a very convenient dish when you need to quickly prepare breakfast, and in the season of abundance of greens, poached potatoes will perfectly complement a summer salad. There are several ways to cook these eggs. But I will tell you how to cook it in the microwave. It's fast, convenient and simple.
- Caloric content per 100 g - 45 kcal.
- Servings - 2
- Cooking time - 10 minutes
Ingredients:
- Young white cabbage - 200 g
- Ramson - 50 g
- Cucumbers - 1 pc.
- Vinegar - 0.25 tsp
- Parsley - 20 g
- Salt - 0.5 tsp
- Eggs - 1 pc. for one serving
- Odorless vegetable oil - for refueling
- Cilantro - 20 g
- Radish - 5 pcs.
Step by step preparation of vegetable green salad with poached egg, recipe with photo:
1. Wash the cabbage, dry it with a paper towel, cut off the required amount from the head of cabbage and chop into thin strips.
2. Wash wild garlic leaves, dry and chop finely.
3. Wash and chop the parsley greens.
4. Wash and chop the cilantro.
5. Wash cucumbers, dry and cut into thin 3 mm half rings.
6. Wash the radishes, cut off the ends and cut them like cucumbers: into thin half rings.
7. Combine all vegetables in a deep large bowl. To prepare poached eggs in a microwave safe container, draw water and lower the eggs without the shell. Add a small pinch of salt and vinegar.
8. Season the salad with salt, pour over with vegetable oil and stir. And send the eggs to the microwave and cook for 40 seconds at maximum power.
9. Arrange the salad on portioned bowls and place poached eggs on top. Serve the prepared green vegetable salad with poached egg immediately to the table.
Note: To get poached eggs, follow some simple rules. First, use fresh eggs. Secondly, always add salt and vinegar to the water, then the protein "grabs" better and will properly envelop the yolk. Third, place the eggs in room temperature water, not boiling water.
See also the video recipe on how to make a salad with poached egg, tomatoes and mozzarella.
