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🥗 Mediterranean Salad with Poached Egg

258 kcal · 30 min · 4 servings

Ingredients

• 0.25 head lettuce
• 80 g green olives (pitted)
• 100 g anchovy fillets (in oil)
• 200 g chicken breast fillet
• salt
• pepper (from the mill)
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 pinch sugar
• 4 eggs
• 50 ml white wine vinegar

Instructions

1. 1. Thoroughly wash the salad leaves.
2. 2. Shake the vegetables dry.
3. 3. Tear the leaves into bite-sized pieces if necessary.
4. 4. Cut the olives in half.
5. 5. Pat the anchovies dry with a kitchen towel.
6. 6. Wash the meat.
7. 7. Dry the meat thoroughly.
8. 8. Cut the meat into thin strips.
9. 9. Heat a pan with one tablespoon of oil.
10. 10. Fry the meat strips for 2 to 3 minutes until golden brown.
11. 11. Turn the meat occasionally while frying.
12. 12. Season the meat lightly with salt and pepper.
13. 13. Remove the pan from the heat.
14. 14. Let the meat finish cooking in the warm pan.
15. 15. Whisk the remaining oil with balsamic vinegar.
16. 16. Add sugar, salt, and pepper to the sauce.
17. 17. Stir in a little water if needed.
18. 18. Taste the sauce and adjust seasoning.
19. 19. Crack each egg individually into a small bowl.
20. 20. Pour the wine vinegar into a small pot.
21. 21. Fill the pot with about one liter of water.
22. 22. Bring the water to a gentle simmer.
23. 23. Gently slide the eggs into the hot water.
24. 24. Shape the egg into a round form with a spoon.
25. 25. Ensure the yolk is enclosed by the white.
26. 26. Poach the eggs for about 4 minutes.
27. 27. The white should be set.
28. 28. The yolk should remain soft.
29. 29. Place the salad leaves on the plates.
30. 30. Distribute the chicken meat on the salad.
31. 31. Add the olives and anchovies.
32. 32. Lift the eggs out of the water with a slotted spoon.
33. 33. Let the eggs drain well.
34. 34. Place the eggs on top of the salad.
35. 35. Serve the dressing separately on the table.

Nutrition per serving

• kcal: 258
• Protein: 24 g · Fett/Fat: 16 g · Carbs: 3 g