Salade Lyonnaise is a classic salad from Lyon, served on lettuce with crispy beef pastrami, whole-wheat croutons, and a warm poached egg. The egg white should set while the yolk stays runny, which is the key to poaching. Its olive-oil-based dressing makes it a heart-friendly breakfast option.
Arrange the beef pastrami strips and diced whole-wheat bread in the air fryer basket. Cook for 8 minutes, until both are crisp.
Whisk together the olive oil, 1 tablespoon of the vinegar, and the mustard.
Add the remaining vinegar to the boiling water. Crack the eggs one at a time into a small bowl, slide them into the water, and poach for 3 minutes.
Toss the lettuce with the dressing and add the pastrami and toasted bread cubes. Top with the poached egg and serve.
Crack each egg into a small bowl before adding it to the boiling water, or it may fall apart. Contains wheat/gluten (croutons), eggs, mustard, and beef pastrami.
Yumurtayı doğrudan kaynayan suya kırdım, tarifte 3 dakikalık poşeleme süresi boyunca uyarıldığı gibi ak kısmı dağılıp ince beyaz iplikler oluşturdu, bir dahaki sefere önce kaba kırıp öyle kaydıracağım.
Kaba kırmak hem sıcaklık şokunu azaltıyor hem de akın toplu kalmasını sağlıyor, özellikle taze olmayan yumurtalarda bu adım daha da kritik hâle geliyor.
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