This is one of my favourite lunches because it’s filling, easy to do, and healthy. It’s great for breakfast or dinner as well. All you have to do is poach an egg, make a simple vinaigrette (a guideline of 3 parts oil to 2 parts acid always works), toss the greens in it, and layer it up. In this particular recipe I add apple slices, goat cheese, and a truffled honey vinaigrette. If you want to know how to poach an egg you can find the directions in another post by clicking HERE.
Truffled Poached Egg Salad on Rye with Apple and Goat Cheese
100 ml olive oil
50 ml white or black truffle oil
25 ml honey
100 ml white wine vinegar
Salt and pepper to taste
soft goat cheese
4 slices of dark rye bread, thick
Whisk the vinaigrette ingredients together and season with salt and pepper to taste. Toss the greens with the vinaigrette to lightly coat. Poach the eggs and toast the bread. Thinly slice apples with the peel still on. Place salad on top of the toast, apples and crumbled goat cheese on top of the salad, and top everything with a poached egg. Sprinkle a bit of salt and pepper on top of the egg. Enjoy.