Salad with Poached Eggs

Spring has already been here with us for some time. Now it’s time to see it on our plates! The leitmotif is a lot of green. I have prepared a recipe that will be great for breakfast, as well as lunch or dinner. The spring features here are primarily asparagus and chives, but arugula and avocado will also provide a nice green backdrop.

You can offer the dish to vegetarians, people on a gluten-free diet or those who avoid lactose and milk proteins. Which means it’s perfect for everyone! 🙂 Who wants to check it out?

If you are looking for more inspiration for green salads, remember that you can find a whole range of recipes in my application Diet & Training by Ann.

Preparation: 

I put the asparagus into boiling water and cooked for about 7 minutes, then cut into smaller pieces. I put the arugula on a plate. I added the asparagus, arranged avocado slices and sprinkled the whole thing with chopped almonds. I boiled water in a pot, stirred it to create a whirl, and carefully cracked in the egg. I cooked it for about 2-3 minutes, then took it out with a skimmer and put it on the salad. I did the same with the second egg. I prepared the dressing from olive oil, mustard, lemon juice and spices and poured it over the salad. I topped it off with chopped chives.