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Warm Mushroom and Green Bean Salad with Poached Eggs

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Ingredients

Scale
  • 2 teaspoons olive oil
  • 2 1/2 cups chopped green beans (trim ends and cut into thirds)
  • 3 cups sliced mushrooms
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup roughly chopped parsley
  • Juice from 1/2 lemon
  • Zest from 1/2 lemon
  • 6 cups arugula
  • 4 large eggs (organic preferred)

Instructions

  1. Heat oil in a large sauté pan or cast iron skillet over medium-high heat.
  2. Add green beans, sautéing until softened, but still with a crunch, about 5 minutes.
  3. Add mushrooms continuing to sauté until browned, about 3-4 minutes. Season with salt and pepper. Mix in parsley, lemon juice and lemon zest. Set aside.
  4. Poach eggs, one at a time: Bring a 1-quart pot of water to a simmer. Crack 1 egg into a small dish or ramekin. Holding it close to the edge of the water, slip egg into the water. Let cook for about 4-5 minutes, until whites are set. Do not stir or touch water while cooking. Carefully remove egg with a slotted spoon and drain on a paper towel.
  5. To plate, add arugula to a large plate or bowl and top with green bean and mushrooms. Add eggs on top.

Find it online: https://chelseyamernutrition.com/warm-mushroom-and-green-bean-salad/