Poached Eggs Recipe With Arugula Fig Walnut Salad

Step 1: To begin making the Poached Eggs Recipe With Arugula Fig Walnut Salad, we will first make the dressing for the salad

Step 2: To make the dressing for the Arugula Fig Walnut SaladIn a Mixing bowl, combine the honey, soy sauce, red chilli flakes and red wine vinaigrette

Step 3: Mix well and allow it to chill

Step 4: To make the Arugula Fig Walnut SaladIn a mixing bowl, combine the arugula leaves along with onions, olives, walnuts and figs, toss in the already prepared dressing and mix well

Step 5: Arrange the Arugula Fig Walnut Salad in a serving platter and set aside

Step 6: To poach the eggs Bring water to boil in a saucepan oh high heat

Step 7: When you see the water come to a rolling boil, add in the apple cider vinegar and reduce the heat to medium-low

Step 8: Break the egg in a bowl and gently slip the whole egg into the bubbling water, let the egg coagulate

Step 9: This will take about 6-8 minutes

Step 10: When you feel the egg white is firm enough to hold the runny yolk, gradually dip in a slotted spoon and remove the egg from the water

Step 11: Repeat the same for the other egg as well

Step 12: Carefully place the poached eggs over the Arugula Fig Walnut Salad, sprinkle some salt and pepper and serve

Step 13: Serve Poached Eggs Recipe With Arugula Fig Walnut Salad along with Maple Roasted Cinnamon Spiced Latte Recipe, some fresh fruit and nuts