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🥗 Poached Egg on Morel and Asparagus Salad

257 kcal · 30 min · 4 servings

Poached Egg on Morel and Asparagus Salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the asparagus thoroughly.
  2. 2. Cut off the tough lower ends.
  3. 3. Cut the asparagus tips into pieces about 6 centimeters long.
  4. 4. Cut the remaining asparagus stalks into pieces about 3 centimeters long.
  5. 5. Place the asparagus in a steamer insert.
  6. 6. Steam the asparagus in a covered pot over hot steam for about 6 minutes until tender-crisp.
  7. 7. Wash the tomatoes.
  8. 8. Cut out the stem attachment from the tomatoes.
  9. 9. Cut the tomatoes into wedges.
  10. 10. Clean the morels thoroughly, preferably using a small brush.
  11. 11. Melt the butter in a frying pan.
  12. 12. Fry the morels in the butter.
  13. 13. Deglaze the morels with the wine.
  14. 14. Let the mixture simmer uncovered for 4 to 5 minutes until the wine has reduced slightly.
  15. 15. Remove the pan from the heat.
  16. 16. Stir the oil and vinegar into the morels.
  17. 17. Lift the steamed asparagus and tomatoes into the pan and toss them briefly in the sauce.
  18. 18. Remove the pan from the heat.
  19. 19. Season the salad with salt, pepper, and sugar.
  20. 20. Fill the salad into four glasses.
  21. 21. Crack each egg individually into a small bowl or cup.
  22. 22. Pour the wine vinegar into a small pot with 1 liter of barely simmering water.
  23. 23. Gently slide each egg into the water.
  24. 24. Shape the egg into a round form using a tablespoon.
  25. 25. Ensure that the yolk is completely enclosed by the egg white.
  26. 26. Cook the eggs for about 4 minutes until the white is firm and the yolk is still soft.
  27. 27. Lift the eggs out of the water carefully.
  28. 28. Place the eggs on top of the salad.
  29. 29. Salt and pepper the eggs to taste.
  30. 30. Serve the dishes optionally garnished with a grissini.

Nutrition per serving