Perfect Salad w/Roasted Mushrooms, Soft-Boiled Egg + Mustard Vinaigrette

Name: Perfect Salad w/Roasted Mushrooms, Soft-Boiled Egg + Mustard Vinaigrette
Ingredients: ½ cup (120 ml) mustard vinaigrette; 1 egg per person; 8 oz (230 g) mushrooms (any kind) cut into smaller pieces

Bread Crumbs would also be great on this

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

Ingredients

8 oz (230 g) mushrooms (any kind) cut into smaller pieces
1 egg per person

Side dish
Gluten-free
Vegetarian
Summer

Method

Roast the mushrooms in a hot pan until brown and crispy. Boil the eggs in their shells for 5 minutes. Dress the greens with the mustard vinaigrette, sprinkle with the mushrooms, and top with the soft-boiled egg.