Oh brunch… We know you are considered so out of style lately, but we still love you. And even though we tend to load up on carbs like crazy, we sometimes want you healthy and fresh and guilt free. For those (rare) occasions we always prepare this lovely crunchy salad with creamy runny poached eggs and a zingy lemony dressing. The perfect combination! And yes, you’ve guessed it right: with just a few ingredients and really easy to prepare… because this is how we roll. Hair flip.
You just need (serves four):
800 gr. asparagus, trimmed and clean
4 generous handfuls arugula
2 tablespoons chopped herbs (cilantro, dill and mint)
The juice of one lemon
Extra virgin olive oil
Sea salt and peper
Let’s start by preparing the vinaigrette: mix three tablespoons of extra virgin olive oil with one tablespoon of balsamic vinegar and the lemon juice. Add a pinch of sea salt and one tablespoon of chopped herbs. That’s all.
Grill your asparagus and sprinkle them with sea salt and pepper. Reserve, but try to keep them warm.
Fill a large skillet of water to a gentle simmer. Working one at a time, crack an egg into a small bowl and gently slide the egg into the simmering water. Poach the egg during three minutes. Carefully remove the egg from the water and drain. To be honest, poaching eggs is tricky. We are no chefs here, so if you struggle like we do, just watch this Jamie Oliver’s tutorial.
Poached eggs make everything better, don’t you think? Look at that…
A little bit closer…
But back to the salad! Toss the arugula with the lemon vinaigrette in a large bowl. Save a little bit of vinaigrette for later, though. Divide the dressed arugula among 4 plates. Serve the asparagus and carefully place the eggs atop them. Sprinkle the remaining tablespoon of chopped herbs and drizzle with the vinaigrette you saved before. Enjoy it while it’s warm!
Seasonal, fresh and full of flavour. Just how we like it!
PS: if you prepare any of our recipes, please share a picture and tag us! You’ll make our day!