Warm Mushroom and Green Bean Salad with Poached Eggs

This Warm Mushroom and Green Bean Salad with Poached Eggs is a great transitional meal to welcome spring with bright flavor, crispy and crunchy texture, and seasonal veggies.

Gluten Free, Grain Free, Dairy Free, Nut Free, Soy Free

I don’t think there’s anything better than a sunny 65 degree day when you have time to go for a walk. As the temperatures have warmed and my to-do list seems to grow by the second, I’ve been trying to make it a priority to get out and soak up the beautiful spring weather we’ve been having. There’s no better de-stressor than some vitamin D! Since I work by myself from home (how sad does that sound?!), it’s all too easy to not leave my apartment for days at a time (GUILTY!). Making a concerted effort to waddle my way out the door has made all the difference!

Enjoying spring weather has also inspired my culinary tastes. I want something warm, but not too heavy. Light summer meals are around the corner – I can feel it!!

That’s where this Warm Mushroom and Green Bean Salad with Poached Eggs comes into play… 

The warm and meaty mushrooms pair perfectly with just-cooked-enough green beans. Green beans shouldn’t be mushy, but they can also be difficult to chew if not cooked enough. These have just the right bite! Plus, fresh lemon juice and zest give this dish a bright spring vibe!

Then, I threw this warm mixture over peppery arugula and topped it all off with a couple of poached eggs. When you get that good ooze from the eggs, it adds even more flavor (and nutrients!) and acts as a bit of a “dressing” of sorts. I just can’t wait until you try it! 

So how do you poach an egg? 

This was always such a mystery to me! I finally learned how to poach an egg in grad school. We were tested on a variety of cooking techniques in my food science class, and a poached egg was one of them! To be completely honest, I did it 3 times for my final before submitting my egg for grading (it was a real thing!). 

The key to a perfect poached egg is a runny yolk. The whites should be cooked just enough, but the yolk should still be runny. To do this, you should only cook your egg for about 5 minutes max. 

Here’s the technique that works for me every time: 

1. Bring a small pot of water to a simmer. This means bubbles are just starting to form at the bottom and sides, but the water is NOT boiling. Boiling water is way too strong!
2. Crack an egg into a small ramekin and set aside. 
3. Using a spoon, swirl your water around in a circular motion to create a bit of a “vortex.”
4. Slip your egg quickly into the water and DON’T TOUCH IT!! Some of the white may drift away, but that’s ok! If your water is at a simmer and you slipped your egg in quickly, it will cook together.
5. After a couple of minutes, you should see your egg begin to take shape. When the whites are set, carefully remove the egg using a slotted spoon and gently place on a paper towel to drain. When you cut into the egg, the yolk should be runny.

See… that wasn’t so bad, after all! But here are some common obstacles you may face…

If your yolk isn’t runny, you likely cooked it too long.

If your egg doesn’t come together in the water, the water is likely not simmering and too low. Remember, look for little bubbles on the bottom and sides of your pan. You can also add a drop of vinegar to the water to help the proteins in the egg “stick” together.

 

Warm Mushroom and Green Bean Salad… vegan-style!

Of course, you could omit the eggs for a 100% vegan version. The warm mushroom and green bean salad on its own is delicious and a great way to fill half your plate with veggies. 

Did you know that 1 cup of green beans provides 2 grams of protein and 1 cup of sliced mushrooms has over 2 grams of protein? YES, veggies have protein too! 

Typically, however, I find clients aren’t as satisfied from these veggie sources, so adding a bigger protein punch (like the egg on top) has a big impact on your satisfaction, how long you’re kept full, and more. For vegans, I suggest adding beans like chickpeas, white beans, or red kidney beans to up the protein and fiber for a well-balanced meal.

If you’re finding yourself bored of your go-to veggies, switching things up and adding new flavors (like parsley and lemon) may be just what your taste buds need. 

It’s easy to get bored of the same old veggies (although roasted carrots will always have a special place in my heart). By adding a new herb, spice, or burst of citrus, you’ll reinvent the wheel for your taste buds and actually get excited about vegetables again.

[Tweet “Transition your taste buds to SPRING with this Warm Mushroom + Green Bean Salad! #dairyfree #glutenfree #grainfree”]

Now let’s talk about swaps (because I’m always asked!)… 

Veggies – You can get creative here and use any vegetables you’d really like, but the pairing of mushrooms and green beans is perfect, in my opinion! 

Lemon juice and zest – Go crazy and use whatever citrus you have on hand. As a rule of thumb, citrus provides a pretty bright flavor addition to any meal. You can’t go wrong with using lime, grapefruit, or orange juice and zest.

Egg – You can omit the egg use a plant-based protein (like previously mentioned). Or, you can replace the egg with another protein, like grilled chicken, shrimp, or scallops.

Parsley – Parsley is my herb of choice because it has a mild, but slightly grassy flavor. You can substitute another herb, but it will have a bigger impact on the overall flavor profile of the dish.

This Warm Mushroom and Green Bean Salad with Poached Eggs is…

• Made in 20 minutes
• With just 6 ingredients
• Full of umami flavor
• Refreshing and comforting at the same time
• Vegetarian  
• Food allergy friendly

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What are you most looking forward to this spring?
XO