Poached Eggs on Field Salad with Tomato Sauce and Caviar
Elevate your brunch game with this luxurious recipe for Poached Eggs on Field Salad with Tomato Sauce and Caviar. Perfectly poached eggs with velvety yolks rest atop a bed of vibrant, lemon-dressed field greens, creating a refreshing base. The dish is brought to life with a rich, garlic-infused tomato sauce, gently simmered to perfection, and topped with a dollop of decadent caviar for a touch of sophistication. This stunning combination of textures and flavors is both elegant and indulgent, making it ideal for special occasions or an upscale meal at home. Quick to prepare in under 40 minutes, this gourmet dish promises to impress while remaining approachable for cooks of any level.
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Recipe Information
Ingredients
- 4 large Eggs
- 2 tablespoons White vinegar
- 4 cups Mixed field greens
- 2 tablespoons Olive oil
- 1 tablespoon Lemon juice
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 cup Canned diced tomatoes
- 1 clove Garlic
- 1 small Shallot
- 1 tablespoon Butter
- 0.5 teaspoons Granulated sugar
- 2 tablespoons Caviar
Instructions
Fill a medium-sized pot with 4 inches of water and bring it to a gentle simmer. Add white vinegar to the water.
Crack each egg into a small bowl or ramekin, being careful not to break the yolk.
Using a spoon, create a gentle whirlpool in the simmering water, then carefully slide one egg into the center. Repeat with the other eggs, poaching them for about 3–4 minutes or until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside on a plate lined with paper towels.
In a small saucepan, melt the butter over medium heat. Add minced garlic and finely chopped shallot, cooking until fragrant and translucent, about 3 minutes.
Stir in the canned diced tomatoes and granulated sugar. Simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt and black pepper to taste.
In a large mixing bowl, toss the field greens with olive oil, lemon juice, salt, and black pepper to taste.
Divide the dressed field greens between two serving plates.
Top each plate with two poached eggs, then spoon the warm tomato sauce around the eggs.
Finish each plate with a dollop of caviar on top of the eggs or alongside for an elegant touch.
Serve immediately and enjoy your gourmet meal!
Nutrition Facts
Calories |
949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.9 g | 93% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 970 mg | 323% | |
| Sodium | 2415 mg | 105% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 16.2 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 460 mg | 35% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1753 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
