Poached Eggs with Green Salad with Roasted Tomatoes

Ingredients

• Egg2 count (110 g)
• Arugula1/2 taza (10 g)
• Tomato1 count (130 g)
• Olive Oil2 teaspoon (7 ml)

Instructions

1. 1

   Step 1

   For this recipe you can use any greens you have available like lettuce, spinach, watercress, etc.

2. 2

   Step 2

   Boil water in a small pot. Meanwhile, crack each egg into a cup and set aside.

3. 3

   Step 3

   Once boiling, make a swirl with a spoon and gently drop the eggs one by one into the center.

4. 4

   Step 4

   Cook for 3 minutes and remove with a slotted spoon to serve. Season with salt and pepper to taste.

5. 5

   Step 5

   At the same time, place a griddle pan over medium heat. While heating, chop the tomato. You can use cherry tomatoes.

6. 6

   Step 6

   Once the griddle is hot, pour half of the oil and add the tomato. Grill for a few minutes on each side and set aside.

7. 7

   Step 7

   Mix the roasted tomatoes with the green leaves. Season with the remaining olive oil and salt and pepper to taste.

8. 8

   Step 8

   You can season with mustard, lemon juice and a pinch of stevia.

9. 9

   Step 9

   Serve the poached eggs with green salad and roasted tomatoes on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Poached Eggs with Green Salad with Roasted Tomatoes can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.