Baby spinach Salad with Oyster Mushrooms and Poached Eggs

Baby spinach Salad with Oyster Mushrooms and Poached Eggs

  • Preparation 15 min
  • Cooking 15 min
  • Servings 4
  • Vegetarian
  • Nut-free
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Ingredients

    • 4 bread slices, cubed
    • 3 tablespoons (45 ml) butter
    • 200 g oyster mushrooms, coarsely sliced
    • 1 tablespoon (15 ml) olive oil
    • 12 cups (3 litres) baby spinach
    • 2 tomatoes, cut into small wedges
    • 1 cup (250 ml) English cucumber, peeled and diced
    • White vinegar, as needed
    • 4 eggs
  • Vinaigrette

    • 1 green onion, finely chopped
    • 1/3 cup (75 ml) olive oil
    • 2 tablespoons (30 ml) white wine vinegar
    • Salt and pepper

Preparation

Note from Ricardo

This salad is delicious when you add bacon. I added about two slices of black forest ham, 50 g each, that I cubed and browned in the skillet. But for a healthier dish, omit and the recipe is equally delicious.

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