Greens & Poach *gf Recipe
Small spinach and arugula salad with lemon-thyme vinaigrette, carrot threads, roasted red peppers, pickled cucumber, onion, one poached egg, choice of toast (GF toast + $1.50)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Method
Preparation Directions
- 1
Prepare the Vinaigrette
In a small bowl, whisk together olive oil, lemon juice, fresh thyme, salt, and pepper until emulsified.
- 2
Prepare the Salad
In a large bowl, combine spinach, arugula, carrot, roasted red peppers, pickled cucumber, and red onion. Drizzle with the lemon-thyme vinaigrette and toss to combine.
- 3
Poach the Egg
Bring a pot of water to a gentle simmer. Add a splash of vinegar, if desired. Crack the egg into a small bowl and gently slide it into the simmering water. Poach for about 3-4 minutes, or until the white is set and the yolk is still runny. Remove with a slotted spoon and place on a paper towel to drain.
- 4
Assemble the Dish
Serve the salad on a plate, top with the poached egg, and add a slice of gluten-free toast on the side.
