arugula poached egg

This is a nice springtime dinner I came up with last night. It looks so elegant, but takes less than 10 minutes to make. The bitter arugula, creamy egg, spicy mustard, and sweet shallots play off each other really well.

You will need:

1 Egg
Butter
1 Shallot, sliced thinly
Dijon mustard
Baby arugula
A thick slice of tomato
Salt and pepper

Get a small pot of salted water boiling for the egg. There are several different ways to poach an egg; I used the vortex method. Use whichever method you prefer.

Meanwhile, sauté the shallots in the butter until they get soft and golden. Remove from the pan with a slotted spoon, and add a little more butter if necessary. Add about half a spoonful of Dijon (a little goes a long way here) and some water or white wine to make a sauce.

Throw in a few handfuls of arugula and sauté for a few seconds until it is coated in the sauce and the leaves are wilted. Remove from heat and stir in the shallots. Heap the arugula mixture onto a serving dish and keep warm.

Wipe out the pan and get it really hot. Sear the tomato slice on each side, pressing down on it gently, until it is slightly charred. Position the charred tomato on top of the arugula pile, and top with the poached egg. Grind fresh pepper over the entire thing.