Ingredients
Scale
- 4 cups Fresh greens (arugula or frisée)
- 2 large Eggs
- 1 medium Shallot, finely chopped
- 1 tablespoon Dijon mustard
- 3 tablespoons Extra virgin olive oil
- 1 tablespoon White wine vinegar
- Salt and pepper, to taste
- 2 tablespoons Shaved Parmesan cheese (optional)
Instructions
- Prepare the dressing by combining chopped shallots, Dijon mustard, white wine vinegar, salt, and pepper in a small bowl. Whisk until well mixed.
- Gradually add olive oil while whisking continuously to emulsify the dressing. Adjust seasoning if necessary.
- Bring a small pot of water to a gentle simmer. Crack eggs into individual bowls.
- Create a whirlpool in the simmering water and slide in the eggs one at a time. Poach for 3-4 minutes until whites are set.
- In a large mixing bowl, add fresh greens and drizzle with dressing. Toss gently to coat.
- Use a slotted spoon to remove poached eggs from water and drain excess water.
- Transfer dressed greens to plates or a platter, making an indentation for each poached egg.
- Place a poached egg on each serving and sprinkle with Parmesan cheese if desired.
- Drizzle with remaining dressing and add freshly cracked pepper. Serve immediately.
Notes
Best eaten fresh; store greens and dressing separately if preparing in advance.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Poaching
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 200mg