Saturday Breakfast Salad With Poached Egg And Chimichurri Recipe

Name: Saturday Breakfast Salad With Poached Egg And Chimichurri
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup firmly packed cilantro; 1/4 cup olive oil; 2 cloves garlic, or more to taste; 1 tablespoon red wine vinegar; 1/2 jalapeno pepper (optional); 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 1/2 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

Servings: persons

1 cup firmly packed cilantro
1/4 cup olive oil
2 cloves garlic, or more to taste
1 tablespoon red wine vinegar
1/2 jalapeno pepper (optional)
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 1/2 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

1
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.
2
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.
3
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.

273

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup firmly packed cilantro, 1/4 cup olive oil, 2 cloves garlic, or more to taste, 1 tablespoon red wine vinegar, and more.

Yes, Saturday Breakfast Salad With Poached Egg And Chimichurri falls under the Breakfast category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Saturday Breakfast Salad With Poached Egg And Chimichurri

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