Saturday Breakfast Salad With Poached Egg And Chimichurri - cooking recipe

Ingredients

1 cup firmly packed cilantro
1/4 cup olive oil
2 cloves garlic, or more to taste
1 tablespoon red wine vinegar
1/2 jalapeno pepper (optional)
salt and ground black pepper to taste
1 pinch red pepper flakes, or to taste
5 cups water
1 tablespoon apple cider vinegar
1 egg
1 1/2 cups spinach
1 slice crisp cooked turkey bacon
2 tablespoons feta cheese
1 mushroom, chopped
1 tablespoon roasted sunflower seeds
1 tablespoon chopped red onion
salt and ground black pepper to taste

Preparation

Combine cilantro, olive oil, garlic, red wine vinegar, jalapeno, salt, black pepper, and red pepper flakes in a food processor. Pulse chimichurri sauce until well blended.
Combine water and apple cider vinegar in a small saucepan over medium-high heat until bubbles form at the bottom of the pot but not yet simmering, about 140 degrees F (60 degrees C). Crack egg into a bowl carefully without breaking yolk. Slide egg into water and set a timer for 4 minutes.
Place spinach, bacon, feta cheese, mushroom, sunflower seeds, and red onion on a serving plate. Carefully scoop poached egg from the water using a slotted spoon and place on a paper towel-lined plate to absorb any extra m moisture. Transfer egg to the salad and top with desired amount of chimichurri sauce. Season with salt and pepper.