Salad with poached egg

Salad with asparagus


  • 4 pieces cherry tomatoes
  • 30 gr. Basil leaves
  • 30 gr. parsley
  • ½ Cayenne pepper
  • 1 egg
  • 2 gr. salt
  • 20 ml olive oil

Method of preparation

  • A small saucepan filled with water on the fire and bring to the appearance on the walls of the small bubbles (water should not boil). Waiting a bit and making sure that the process of boiling does not begin with a spoon, stirring the water in one direction, creating a funnel. It is necessary to carefully pour the pre-broken into a saucer, egg (yolk must be broken to remain whole). After 2 minutes take out the egg with a slotted spoon.
  • Divide the tomatoes into four slices formed of them on the plate ring with the emptiness inside. Basil and Cayenne pepper finely chop and sprinkle them tomatoes. Center spread the cooled poached egg. Fill with chopped parsley, sprinkle with salt, pour oil.
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