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Sunday Night Meal: Crostini Appetizers and Poached Egg Salad

If you follow me on Instagram (EllieSF) you will see that last weekend while still in NY I ate a delicious salad with a poached egg and mushrooms. This weekend I tried to re-create that delicious salad and it was actually pretty easy. 

(Here's the NY version)

 I also had a few crostini apps to start...edamame, mint & goat cheese, bean & olive, and ricotta & honey. Mmmm. My mouth is watering just thinking of them.

Here's how to make the salad...

Ingredients (for 2 people)
2 Eggs Soft-Medium boiled, use this tool if you need help
10-15 Stalks of Asparagus
3 Slices of Pancetta
2-3 Cups of Wild Mushrooms
2 Cups of Arugula
Parmesan (optional)

Turn the oven to 400 degrees. Place the asparagus on a cookie sheet, drizzle with olive oil, salt and pepper. Roast for about 20-30 minutes. Take out of the oven and put aside. There is no need to clean the pan, place the slices of pancetta on the same pan as the asparagus. Put back in the oven for about 10 minutes until pancetta is crispy. 

While the asparagus and pancetta are cooking, chop up the mushrooms and put in a pot with a drizzle of olive oil. Cook through until tender (about 10 minutes). 

Layer arugula and lentils with pancetta, mushrooms and asparagus. Drizzle olive oil on top and a little parmesan. Finally place the egg on top. Enjoy!

Color Inspiration: Tangerine and Pale Pink

Crostini Dining