Arugula or Mizuna salad with poached eggs

Arugula or Mizuna salad with poached eggs


  • 3 handfuls arugula
  • 2 small radishes, trimmed and thinly sliced
  • ½ tablespoon fresh lemon juice
  • ¾ tablespoons olive oil
  • 1/4 avocado, sliced - at least. You can use more if you’d like, I won’t judge.
  • 1 ½ tablespoon crumbled feta
  • 1 large egg
  • 1 splash white vinegar
  • Salt and pepper


Fill a small pot – or a small but deep frying pan – with a couple inches of water. Cover and bring the water to a boil.

While the water is coming to a boil, toss the arugula and radishes with the lemon juice, olive oil, and a sprinkling of salt. Put in a wide, shallow bowl or on a plate. Sprinkle with the feta, and layer on the avocado slices. Sprinkle the avocado with another little pinch of salt. Gently crack the egg into a teacup or ramekin. When the water comes to a boil, add the splash of vinegar, remove the pot from the heat, and gently slide the egg into the water (I pour the egg into a mason jar lid ring as it contains the raw egg nicely and cooks it into a more consolidated form) Cover the pot and let it sit (still off the heat) for 4 minutes.  Use a slotted spoon to gently remove the egg from the water, let it drain, then place it on top of the salad. Sprinkle the egg with salt and freshly ground pepper to taste. (If you don’t feel coordinated enough to poach an egg in the morning, a fried egg works well on the salad as well, but once you have poached an egg once you will realize how easy it is and a healthier  alternative to a fried egg.)