YOUR SOLIN GENERATED RECIPE
Herb-Seasoned Poached Eggs over Lemony Arugula
Enjoy a light yet satisfying dish of silky poached eggs paired with vibrant arugula dressed in a zesty lemon and olive oil dressing, accented with smoky salmon and tangy feta. This meal offers a perfect balance of flavors with the gentle herbs elevating the freshness of the greens and the rich depth of the eggs, making it suitable for any time of day.
INGREDIENTS
4 large eggs
2 ounces smoked salmon
1 ounce feta cheese
2 cups arugula
Juice and zest from 1/2 lemon
1 teaspoon olive oil
2 tablespoons chopped fresh herbs (parsley & chives)
PREPARATION
Fill a medium saucepan with water and bring to a gentle simmer. Add a splash of vinegar if desired to help the eggs hold their shape.
Crack the eggs individually into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside on a warm plate.
While the eggs are poaching, place the arugula in a serving bowl. Drizzle with olive oil, and add the lemon juice and zest. Toss gently to combine and season with a pinch of salt and pepper.
Arrange the poached eggs on top of the dressed arugula. Layer the smoked salmon and crumbled feta cheese over the eggs.
Sprinkle with the fresh chopped herbs and add extra seasoning if needed. Serve immediately.