Arugula salad with poached egg

Ingredients for 2 servings:

• ½ pack of arugula
• 2 eggs
• 6 small anchovy fillets
• 4 bell peppers, grilled from the jar
• 1 clove(s) garlic
• 6 tbsp olive oil
• 4 tbsp lemon juice, freshly squeezed
• 1 tbsp honey
• salt and pepper
• 2 slices of white bread
• 1 tbsp butter
• Oil for the foil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Bring a pot of water to a boil. Trim and wash the lettuce, then tear it into bite-sized pieces. Drain the bell peppers and slice them into strips. Peel the garlic and finely dice it. Finely chop the anchovy fillets. Squeeze the lemon. Whisk the oil with the garlic, anchovy fillets, salt, pepper, honey, and lemon juice and season to taste. Toss the lettuce in the oil and set aside. Cut two square pieces of cling film and brush them with a little oil. Place each in a small container (soufflé dish or similar) and add the raw egg. Tie small parcels with kitchen string and attach them to a wooden spoon. Then dice the white bread, toast them in a little butter until crispy and golden brown, and let them drain on a plate lined with kitchen paper. Hang the egg parcels in the pot of boiling water and let them cook for 4 minutes. Meanwhile, arrange the salad on plates. After the specified time, lift the eggs out of the water and carefully remove the film. Drape them on the salad together with the bread cubes and cut the egg slightly so that the still runny yolk can combine with the salad dressing.