Poached Eggs with Frisee and Arugula Salad

Prep Time 15

Cook Time 15

Servings

Calories 552kcal

Prep the ingredients per the instructions above.
Heat a skillet over medium heat and cook the sausage links until browned and cooked according to the directions on the package.
Fill a large saucepan with water and bring it to a gentle simmer over medium heat. Add the white vinegar to the water.
Prepare the salad dressing. In a small bowl, whisk together the olive oil, lemon, salt, and black pepper.
In a separate mixing bowl, combine the frisée lettuce and arugula.
Pour the prepared dressing over the salad greens and toss gently to coat. Set aside.
Toast the bread slices until golden brown, then spread each slice with butter. Keep warm.
Once the water is simmering, carefully crack the eggs, one at a time, into the water.
Poach the eggs for 3-4 minutes until the whites are set, but the yolks are still runny.
While the eggs are poaching, divide the prepared salad evenly between two plates.
Once the eggs are cooked to your liking, use a slotted spoon to carefully remove them from the water and place them on top of the salad.
Place a slice of buttered toast on each plate.
Serve the poached eggs with frisée and arugula salad, buttered toast, sausage, and a glass of orange juice.