Poached Egg with Frisée and Arugula Salad
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You want to feel like you’re having a solo lunch salad at a fancy restaurant, but you don’t actually want to go anywhere. We get it. That’s where this recipe for poached egg with frisée and arugula salad—from Klancy Miller’s Cooking Solo—comes in. It’s a dish you’d find on a brunch menu, but is easy to recreate at home.
“Poached eggs are so much more elegant than their stinky cousins, boiled eggs,” Miller writes, “and I show you how to make them in this recipe.” Luckily, her method is simple and foolproof. The small amount of vinegar isn’t for flavor; it actually helps the egg white set into a tidy little package (so don’t skip it).
Take Miller’s advice and pair this salad with soup and a slice of bread for the full trifecta.
Excerpted from Cooking Solo © 2016 by Klancy Miller. Photography © 2016 by Tara Donne. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Ingredients
Poached Egg
1 tablespoon distilled white vinegar
1 large egg
Vinaigrette
1 tablespoon extra-virgin olive oil
2 teaspoons balsamic vinegar
½ teaspoon Dijon mustard
1 garlic clove, minced
Kosher salt and freshly ground black pepper
Salad
2 cups frisée
2 cups arugula
Directions
1. Make the Poached Egg: Bring 4 cups water to a boil in a large saucepan over high heat. Add the vinegar and adjust the heat to a brisk simmer.
2. Break the egg into a small bowl and pour it into the simmering water. Poach until the white turns opaque, about 4 minutes. Remove the egg with a slotted spoon, place it on a clean kitchen towel to drain, and gently push it with your finger or a spoon. If it’s too soft, put it back in the simmering water for another minute. (As a general rule, 4 minutes yields a firmly poached egg and 2 minutes yields a soft one with a liquid yolk.)
3. Make the Vinaigrette: Whisk the oil, vinegar, mustard, garlic, a pinch of salt and a grind of pepper in a medium bowl until the ingredients emulsify and thicken slightly.
4. Assemble the Salad: Add the frisée and arugula to the bowl and use your hands to toss the salad, coating the greens with the vinaigrette. Transfer the salad to a serving plate and place the poached egg on top. Garnish with more freshly ground pepper.
233 calories
19g fat
8g carbs
9g protein
3g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.