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

Name: Vietnamese-inspired Poached Egg & Arugula Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 4 cups arugula washed and drained; 4 fresh eggs None; 1/2 cup daikon radish julienne; 1/2 cup carrot julienne; 4 tablespoons rice vinegar None; 1 tablespoon sugar None; 1 lime juiced; 2 tablespoons fish sauce None; 1 red chili finely chopped; 1/4 cup peanuts crushed; to taste salt None; 2 tablespoons extra virgin olive oil None

Hearty arugula salad with poached eggs, Vietnamese twist

Category Brunch

Prep 20 minutes

Cook 10 minutes

Style Vietnamese

Technique Pickling

Diet Friendly Gluten-Free

Daily recipe · May 10, 2025

A little about this dish

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

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.
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.
Step 3 — 🥗🍽️🫒

Toss the washed and drained arugula lightly in extra virgin olive oil, then divide it between two plates.
Step 4 — 🥚🍳🍽️

Poach 4 fresh eggs to your desired level of doneness, then place two eggs on top of each bed of arugula.
Step 5 — 🥕🥣🥗

Drain the pickled vegetables, then place them around the arugula on each plate.
Step 6 — 🥜🍽️👩‍🍳

Drizzle the dressing over the top, finish by sprinkling crushed peanuts over everything, then serve.

A final fox tip

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.