
Vietnamese-inspired Poached Egg & Arugula Salad
Category
Brunch
Prep
20 minutes
Cook
10 minutes
Style
Vietnamese
Technique
Pickling
Diet Friendly
Gluten-Free
Daily Recipe: May 10, 2025
This brunch recipe is inspired by the vibrant flavors of Vietnamese cuisine, featuring the peppery kick of arugula topped with softly poached eggs and a tangy lime-chili dressing. The dish strikes a perfect balance between light and refreshing, yet hearty and satisfying - ideal for a cool day.
Ingredients (for 2)
- Arugula - 4 cups - washed and drained
- Fresh eggs - 4 - None
- Daikon radish - 1/2 cup - julienne
- Carrot - 1/2 cup - julienne
- Rice vinegar - 4 tablespoons - None
- Sugar - 1 tablespoon - None
- Lime - 1 - juiced
- Fish sauce - 2 tablespoons - None
- Red chili - 1 - finely chopped
- Peanuts - 1/4 cup - crushed
- Salt - to taste - None
- Extra virgin olive oil - 2 tablespoons - None
Preparation
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Step 1 - 🥣🥕🕐In a bowl, mix the julienne daikon radish and carrot, 2 tablespoons of rice vinegar, and sugar. Let it sit for 15 minutes for a quick pickling process.
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Step 2 - 🥣🌶️🧂In a separate bowl, mix the remaining rice vinegar, juice of one lime, fish sauce, finely chopped red chili, and a pinch of salt.
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Step 3 - 🥗🍽️🫒Toss the washed and drained arugula lightly in extra virgin olive oil, then divide it between two plates.
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Step 4 - 🥚🍳🍽️Poach 4 fresh eggs to your desired level of doneness, then place two eggs on top of each bed of arugula.
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Step 5 - 🥕🥣🥗Drain the pickled vegetables, then place them around the arugula on each plate.
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Step 6 - 🥜🍽️👩🍳Drizzle the dressing over the top, finish by sprinkling crushed peanuts over everything, then serve.
Additional
This dish is perfect served with a side of crusty bread. For a vegan version, simply omit the fish sauce in the dressing and substitute tofu for the eggs. Kids can help in preparing the pickles and dressing, under supervision.