Quick Chicken Liver and Poached Egg Salad

Just 15 minutes and a light dinner is already on the table!
cook time: 15 min
Noah Merrick
Quick Chicken Liver and Poached Egg Salad

Nutrition Facts (per serving)

175
Calories
17g
Fat
3g
Carbs
3g
Protein

Ingredients (1 portion)

For the salad:

Salt to taste
Table vinegar 1 tbsp
bell pepper 0.25 pc
Chicken eggs 1 pc
Lettuce 5 pc
Cherry tomatoes 5 pc
Chicken liver 6 g

For refueling:

Mustard 1 tsp
Vegetable oil 2 tbsp
Balsamic vinegar 1 tsp
Maple syrup 1 tsp

Recipe instructions

Step 1

Step 1
How to make Warm salad with chicken liver and poached egg? Salad ingredients

Step 2

Step 2
Dressing ingredients

Step 3

Step 3
Wash and dry the liver, cut into medium pieces.

Step 4

Step 4
Fry the liver in vegetable oil until cooked (plus or minus 5 minutes). Add salt and pepper to taste. Set the finished liver aside to allow it to cool slightly.

Step 5

Step 5
While the liver is frying, wash the lettuce leaves, dry them and tear them with your hands. Cut the cherry into quarters.

Step 6

Step 6
Cut the bell pepper into thin strips and fry in vegetable oil for several minutes until soft. If you have time, you can bake the peppers, peel them and chop them.

Step 7

Step 7
For poached eggs, bring 1 liter of water to a boil, add 1 tbsp. l. vinegar. Break the egg into a small plate.

Step 8

Step 8
Pour the egg into boiling water and cook for 3-4 minutes.

Step 9

Step 9
For dressing, mix vegetable oil, balsamic vinegar, mustard and maple syrup (you can use liquid honey) and salt. Be sure to taste and adjust to taste.

Step 10

Step 10
Assemble the salad, place the liver and fried peppers on the lettuce and cherry leaves.

Step 11

Step 11
Place a poached egg on top and pour the dressing over the salad. Serve warm. Bon appetit!

Additional rubrics

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