Warm egg salad

Ingredients

• 4 pcs Eggs
• 2 tbsp Olive oil
• 1 tbsp Apple cider vinegar
• 950 ml Brown mushrooms, cleaned, sliced
• 950 ml Arugula salad mix
• 1/2 tsp Fresh ground salt
• 1/4 tsp Black pepper, ground

Method

1. Heat olive oil in a skillet; add mushrooms and cook for 4-5 minutes or until tender.
2. Add the vinegar and stir together.
3. Remove the mushrooms from a skillet and transfer to a bowl.
4. Add arugula and toss to combine.
5. Season with salt and pepper.
6. Bring a shallow pan of water to a boil.
7. Reduce heat and crack in the egg.
8. Poach the egg for 3 minutes.
9. Repeat with remaining.
10. Divide the salad between serving bowls and top with poached egg.
11. Finish off with a pinch of black pepper.