Fried vegetable salad with poached egg

Fried vegetable salad with poached egg

Ingredients

• medium bulb - 1 pc.
• bell pepper - 1 pc.
• medium-sized carrots - 2 pcs.
• boiled in uniform skin - 600 g
• celery - 2 stalks
• olive oil - 2 tbsp. l.
• eggs - 4 pcs.
• vinegar - 3 tbsp. l.
• green onions or chives - to taste
• salt - to taste
• freshly ground black pepper - to taste

Directions

1. Peel the boiled potatoes and cut into slices. Onion cut into cubes. Cut carrots into thin slices, celery into thin slices. Chop the pepper into large cubes. Heat olive oil in a frying pan, add onion. When it becomes transparent, add pepper and carrots. Throw in the celery after 2 minutes. When carrots and celery are soft, add potatoes. Mix everything, heat well, salt and pepper. Remove the pan with vegetables from the heat and set aside for a while.
2. Boil poached eggs. Fill the pan with water by 7 cm. Add vinegar - at the rate of 3 tbsp. l vinegar per 1 liter of water. Gently break the eggs one by one, without damaging them, into a small bowl or bowl. Bring water to a boil in a saucepan and carefully pour in the egg. Reduce the heat immediately and simmer for 3-4 minutes, until the egg white has set. Remove the cooked poached eggs with a slotted spoon.
3. Lay the eggs on top of the vegetables on a plate. Salt, pepper, sprinkle with green onions and serve.