Poached eggs add protein to this main course salad.

Baby Spinach Salad With Mushrooms And Poached Eggs

4 bread slices, cubed
3 tbsp butter
1 cup oyster mushrooms, coarsely sliced
1 tbsp olive oil
12 cups baby spinach
2 tomatoes, cut into small wedges
White vinegar, as needed
4 eggs

Vinaigrette:
1 green onion, finely chopped
1/3 cup olive oil
2 tbsp white wine vinegar
Salt & pepper

1)  In a skillet, brown the bread cubes in 2 tablespoons of butter. Set aside.

2)  In a bowl, whisk together the green onions, 1/3 cup olive oil, and 2 tbsp white wine vinegar. Set aside.

3)  In the same skillet, sauté the mushrooms in the olive oil and remaining butter. Set aside.

4)  On 4 plates, divide the spinach, mushrooms, tomatoes and cucumber.

5)  To Poach Eggs … In a saucepan, bring water to a boil. Add about 3 tablespoons of white vinegar per every 4 cups of water. Do not salt the water because salt can facilitate the separation of the whites.

6)  Reduce the heat so that the water is barely simmering. Break 2 eggs in two different saucers. Gently slide each egg into the water. Poach two at a time for about 4 minutes.

7)  Remove the eggs with a slotted spoon. Blot on paper towels.

8)  Place an egg on each plate and garnish with croutons. Drizzle with the vinaigrette.

Courtesy Ricardo
www.ricardocuisine.com