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Poached Egg on a Shaved Fennel and Arugula Salad

I love breakfast! It is favorite meal of the day, I love drinking a piping hot cup of black coffee, settling down with the paper, and enjoying a meal! This salad is one of my favorite breakfast treats. The combination of the leafy greens, crunchy fennel, and smooth runny yolk is to die for.

This morning I was lucky enough to enjoy this yummy breakfast, while my mom enjoyed it in Florida for lunch! I hope you enjoy!











Poached Egg on a Shaved Fennel and Arugula Salad
2 cups arugula
1 bulb of fennel (1 cup shaved fennel)
1/2 tablespoon lemon juice
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon ground pepper
poached egg

Chop off the top of the fennel leaving only the bulb. Using a mandolin shave the fennel. If you do not own a mandolin you can use a knife to cut the fennel into very thin slices. Measure out 1 cup of the shaved fennel.

Mix the arugula and fennel. In a separate bowl mix the oil, lemon juice, salt, and pepper. Mix the dressing and salad mixture together making sure all the leaves are equally dressed.

Place poached egg on top of the salad and eat immediately. The yolk will run onto the salad creating the perfect flavor combination!

Poached Egg
1 egg
1 teaspoon white vinegar
1 tablespoon salt
4 cups of water
pot with a lid

Boil water, vinegar, and salt in a pot.

Crack your egg making sure not to break the yolk into a tiny bowl.

Once the water begins to boil, stir in a quick circle motion in one direction. The water should create a tunnel, think tornado.

Place the bowl containing the yolk near the water and turn the bowl at an angle making the egg slide into the water. Cover the pot immediately and turn the burner off. Set a timer for 5 minutes.

As soon as the timer beeps, take a slotted spoon and scoop the egg out of the water. A slotted spoon is important because it will act as a colander to drain the water off the egg.

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