Emerald Arugula forms bed beneath two softly poached eggs, their rich yellow yolks still dripping. Surrounding are mounds of daikon and carrot pickles, the bright colors contrasting beautifully. The dish is sprinkled with crushed peanuts and dabs of chili-lime dressing for a vibrant splash of color, a visual feast before the first delicious bite.

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)

Preparation

  1. 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.
  2. 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.
  3. Step 3 - 🥗🍽️🫒
    Toss the washed and drained arugula lightly in extra virgin olive oil, then divide it between two plates.
  4. Step 4 - 🥚🍳🍽️
    Poach 4 fresh eggs to your desired level of doneness, then place two eggs on top of each bed of arugula.
  5. Step 5 - 🥕🥣🥗
    Drain the pickled vegetables, then place them around the arugula on each plate.
  6. 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.