Poached eggs over arugula and roasted peppers

This is the recipe for the salad I made on my YouTube Video “How to poach eggs.” You can find the ingredients and procedure here but you can also check out the video for a complete tutorial on poaching techniques.

INGREDIENTS

POACHED EGG:

• 8 cups of water (almost 2 Liters)
• 1 Tablespoon of salt
• 1.5 to 2 cups of white wine vinegar
• fresh eggs
SALAD

• 3 Bell peppers (red or orange)
• ½ Red onion
• Arugula (or your favorite greens)
• ½ Lemon
• Extra virgin olive oil
• Salt and black pepper

POACHED EGGS

  • To poach the eggs, pour the water to a shallow pot and add the salt and vinegar.
  • Crack each egg into small containers so that it is easier to add to the water.
  • Bring the water to 80ºC or 180ºC. Check the temperature with a thermometer.
  • Using a spoon or spatula, start swirling the water to create a small whirlpool in which you will add the first egg. Continue swirling after you add the egg to make sure it doesn’t stick to the bottom of the pot.
  • You can add the next egg about 20-30 seconds after the previous one.
  • Poach for 5 minutes.
  • Prepare a plate or sheet tray with a kitchen towel on top.
  • Using a slotted spoon or small colander, remove the eggs from the water and gently place over the towel to drain the egg completely.
  • You can now place them over your dish whether it is an English Muffin with Canadian bacon for an Egg Benedict or over a salad like this one:
Poached-Egg-Salad
Roasted-peppers

SALAD

  • Cut the bell peppers into large pieces making sure you remove the inside first.
  • Place them on a sheet pan and drizzle them with evoo, salt and black pepper.
  • Roast at 400ºF for about 30-40 minutes or until the skins have blistered all throughout. You could also do this over an open fire if you have a gas stove or grill.
  • Remove from the oven and place them inside a food grade plastic bag (like a Ziploc bag) and let them steam for about 15 minutes. This will make your life much easier when it comes to peeling them.
  • In the mean time julienne (strips) the onion and sauté it until they turn a little golden.
  • Peel the peppers and also cut into strips and add to the onion. Sauté together for a couple of minutes.
  • Dress the arugula with the juice of half a lemon, evoo, salt and black pepper. Toss well.
  • Add the peppers and onions on top and finish with the eggs. Sprinkle some more salt and pepper.

Enjoy the running yolk falling over your salad and catch it by dipping a piece of crusty bread in it!

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