Saturday Breakfast Salad with Poached Egg and Chimichurri recipe
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Ingredients
- 1 cup firmly packed cilantro ¼ cup olive oil 2 cloves garlic, or more to taste 1 tablespoon red wine vinegar ½ jalapeno pepper salt and ground black pepper to taste 1 pinch red pepper flakes, or to taste 5 cups water 1 tablespoon apple cider vinegar 1 egg 1 ½ cups spinach 1 slice crisp cooked turkey bacon 2 tablespoons feta cheese 1 mushroom, chopped 1 tablespoon roasted sunflower seeds 1 tablespoon chopped red onion salt and ground black pepper to taste
Nutrition Info
- 778.8 caloriescarbohydrate: 13.5 gcholesterol: 228 mgfat: 74.2 gfiber: 4.6 gprotein: 19.5 gsaturatedFat: 13.8 gservingSize: -sodium: 1052 mgsugar: 3.7 gtransFat: : -unsaturatedFat: : -
Directions Saturday Breakfast Salad with Poached Egg and Chimichurri
Directions
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Combine cilantro, olive oil, garlic, red wine vinegar, jalapeno, salt, black pepper, and red pepper flakes in a food processor. Pulse chimichurri sauce until well blended.
Combine water and apple cider vinegar in a small saucepan over medium-high heat until bubbles form at the bottom of the pot but not yet simmering, about 140 degrees F (60 degrees C). Crack egg into a bowl carefully without breaking yolk. Slide egg into water and set a timer for 4 minutes.
Place spinach, bacon, feta cheese, mushroom, sunflower seeds, and red onion on a serving plate. Carefully scoop poached egg from the water using a slotted spoon and place on a paper towel-lined plate to absorb any extra m moisture. Transfer egg to the salad and top with desired amount of chimichurri sauce. Season with salt and pepper.