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Baby spinach Salad with Oyster Mushrooms and Poached Eggs
Baby spinach Salad with Oyster Mushrooms and Poached Eggs
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Baby spinach Salad with Oyster Mushrooms and Poached Eggs

Preparation
15 MIN
Cooking
15 MIN
Servings
4
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Ingredients

Vinaigrette

Preparation

  1. In a skillet, brown the bread cubes in 30 ml (2 tablespoons) of butter. Set aside.
  2. In a bowl, whisk together the vinaigrette ingredients. Set aside. In the same skillet, sauté the mushrooms in the olive oil and remaining butter. Set aside.
  3. On 4 plates, divide the spinach, mushrooms, tomatoes and cucumber.
  4. To poach the eggs: In a saucepan, bring water to a boil. Add about 45 ml (3 tablespoons) of white vinegar per litre (4 cups) of water.Do not salt the water because salt can facilitate the separation of the whites. Reduce the heat so that the water is barely simmering. Break 2 eggs in two different saucers. Gently slide each egg into the water. Poach two at a time for about 4 minutes. Remove the eggs with a slotted spoon. Blot on paper towels.
  5. Place an egg on each plate and garnish with croutons. Drizzle with the vinaigrette.

Note

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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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.