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You want to feel like you’re having a solo lunch salad at a fancy restaurant, but you don’t actually want to go anywhere. We get it. That’s where this recipe for poached egg with frisée and arugula salad—from Klancy Miller’s Cooking Solo—comes in. It’s a dish you’d find on a brunch menu, but is easy to recreate at home.
“Poached eggs are so much more elegant than their stinky cousins, boiled eggs,” Miller writes, “and I show you how to make them in this recipe.” Luckily, her method is simple and foolproof. The small amount of vinegar isn’t for flavor; it actually helps the egg white set into a tidy little package (so don’t skip it).
Take Miller’s advice and pair this salad with soup and a slice of bread for the full trifecta.
Excerpted from Cooking Solo © 2016 by Klancy Miller. Photography © 2016 by Tara Donne. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
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