Cook Time | 20 minutes |
Servings |
Ingredients
- 2 pieces Egg
- 100 gram Asparagus
- 6 pieces Cherry tomatoes
- 1 piece Onion red
- 2 cloves garlic
- 1 piece Green Onion
- 1 tablespoon Spices (to taste, I have oregano and coriander)
- Black pepper to taste
- olive oil
Ingredients
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Instructions
- Cook a poached egg. Carefully break the egg, strain from the watery protein using a strainer. Then boil the water, add a couple of drops of vinegar, screw the gas so that the water does not boil. Create a "funnel" of water and carefully dip the egg in it, bringing it as close to the funnel as possible. Cook for 3.5 minutes. Carefully remove with a slotted spoon.
- Heat a little olive oil in a frying pan. Pour out the shallots, garlic and green onions in a minute, fry and add the tomatoes with spices. Simmer for a couple of minutes. Place the asparagus on a plate, then the dressing. Top with egg and pepper. Before serving, pierce the egg so that the yolk flows out onto the salad.
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