Baby spinach Salad with Oyster Mushrooms and Poached Eggs
4 bread slices, cubed
3 tablespoons (45 ml) butter
200 g oyster mushrooms, coarsely sliced
1 tablespoon (15 ml) olive oil
12 cups (3 litres) baby spinach
2 tomatoes, cut into small wedges
1 cup (250 ml) English cucumber, peeled and diced
White vinegar, as needed
In a skillet, brown the bread cubes in 30 ml (2 tablespoons) of butter. Set aside.
In a bowl, whisk together the vinaigrette ingredients. Set aside. In the same skillet, sauté the mushrooms in the olive oil and remaining butter. Set aside.
On 4 plates, divide the spinach, mushrooms, tomatoes and cucumber.
To poach the eggs: In a saucepan, bring water to a boil. Add about 45 ml (3 tablespoons) of white vinegar per litre (4 cups) of water.Do not salt the water because salt can facilitate the separation of the whites. Reduce the heat so that the water is barely simmering. Break 2 eggs in two different saucers. Gently slide each egg into the water. Poach two at a time for about 4 minutes. Remove the eggs with a slotted spoon. Blot on paper towels.
Place an egg on each plate and garnish with croutons. Drizzle with the vinaigrette.
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