EGG****Arugula Salad with Stuffed Portabella and Poached Egg

By Unblond1

17/05/15 - My creation. Very good if you have all the components on hand.

Ingredients

• 2 cups arugula spinach blend
• 8 cherry tomatoes, halved
• 1/4 tsp. PC pepperoncini picante
• 2 teaspoons olive oil
• juice of 2 lemon wedges (or to taste)
• Maldon salt and freshly ground black pepper, to taste
• 1 portabello mushroom, cleaned
• 40 grams Woolwich spreadable goat cheese or other cheese of choice (I used a PC block feta, which upped the calorie count just a bit)
• fresh herbs, if desired
• 1 large egg, poached
• 1 slice prosciutto, broiled and crumbled (not strictly necessary)
• toast or croutons, to serve (I used croutons, which work fine)

Details

Servings 1

Preparation

Step 1

Preheat oven to 375.

Broil or bake the prosciutto slice until crisped and remove to a paper towel and set aside.

Combine the hot peppers with the olive oil and lemon juice in a small bowl and season to taste with Maldon salt and freshly ground black pepper. Toss in the arugula and the tomatoes and set aside to rest while you make the remainder of the dish. If you have them, you can add fresh herbs to the salad - dill, mint, basil. I added a few sprigs each of dill and mint, which was very good.

Rub the top of the mushroom cap with a bit of olive oil (not needed) and sprinkle with sea salt and freshly ground black pepper. Place the cap top side up on a parchment-lined baking sheet and bake for 10 minutes, until soft, but not completely wilted.

Remove mushroom from the oven and turn the oven to broil. Flip the mushroom cap over, and place the cheese and any fresh herbs, if using, in the cap (rosemary comes to mind). Place the mushroom back into the hot oven and broil until the cheese just melts (a minute or two).

Poach egg until done and blot dry on paper towels.

Arrange greens on a plate. Place the roasted mushroom cap on top of the greens, then the poached egg on top of the cap and sprinkle with a bit of sea or kosher salt. Crumble the prosciutto over all and serve with a piece of toasted bread for the egg yolk.

Nutrition Facts
1 Serving (without toast or croutons)

Calories 323.6
Total Fat 20.9 g
Saturated Fat 5.9 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 6.7 g
Cholesterol 222.5 mg
Sodium 521.8 mg
Potassium 536.4 mg
Total Carbohydrate 14.9 g
Dietary Fiber 5.0 g
Sugars 4.3 g
Protein 22.7 g