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🥗 Colorful Salad with Poached Egg and Smoked Salmon

229 kcal · 30 min · 4 servings

Ingredients

• 0.5 Lemon
• 200 g Silken tofu
• 1.5 tbsp Tarragon mustard
• 2 tbsp Olive oil
• Salt
• Pepper
• Tabasco
• 1 head Frisée lettuce
• 125 g fine leaf spinach
• 3 Whole wheat toast rolls (toasties)
• 125 g Turkey salmon ham
• 2 tbsp White wine vinegar
• 6 Eggs

Instructions

1. 1. Squeeze the juice from half a lemon.
2. 2. Place the silken tofu, tarragon mustard, one tablespoon of lemon juice, olive oil, salt, and pepper into a blender.
3. 3. Blend the ingredients until the sauce is smooth.
4. 4. Season the sauce with a few dashes of Tabasco sauce.
5. 5. Thoroughly wash the salad greens and spinach leaves.
6. 6. Dry the leaves using a salad spinner.
7. 7. Tear the salad greens into bite-sized pieces.
8. 8. Toast the bread rolls until golden brown under the hot grill or in a toaster.
9. 9. Cut the toasted bread rolls into small cubes.
10. 10. Slice the turkey salmon ham into thin strips.
11. 11. Bring one liter of water and vinegar to a boil in a wide pot.
12. 12. Carefully crack the eggs into a small bowl.
13. 13. Stir the boiling water and vinegar vigorously with a whisk to create a whirlpool.
14. 14. Gently pour the eggs into the swirling water.
15. 15. Allow the water to come back to a brief boil.
16. 16. Remove the pot from the heat source immediately.
17. 17. Let the eggs set in the hot water for three to four minutes.
18. 18. Remove the poached eggs using a slotted spoon.
19. 19. Let the eggs drain well.
20. 20. Toss the salad leaves with the prepared dressing.
21. 21. Divide the salad among plates.
22. 22. Arrange the bread cubes and ham strips on top of the salad.
23. 23. Carefully place the poached eggs on top of the salad.
24. 24. Serve the dish immediately.

Nutrition per serving

• kcal: 229
• Protein: 15 g · Fett/Fat: 12 g · Carbs: 13 g