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Poached Egg over Green with Mushroom

Make one Serving:

  • Preparation Time : 10 minutes
  • Cooking Time : 5 minutes
  • Calories ( Estimate ) : 482 calories


  • 1 number Egg , Poached inside boiling Vinegar & Salted Water.
  • 100 g Kai-Lan Leaves, Clean and Blenching in Salted Water.
  • 100 g Asparagus, Peeled and cut into 2” long.
  • 100 g French Bean, Blenching in boiling Salted Water.
  • 80 g White Shimeji Mushroom, Blenching in boiling Salted Water.
  • 50 g Parmesan Cheese, Shredded.
  • 1 tbsp Olive Oil.
  • ½ tbsp Unsalted Butter.
  • 2 tbsp Rice Vinegar, put in boiling Salted Water for Poached Egg,
  • 1 tsp Salt,
  • ¼ tsp Crushed Black Pepper,
  • 1 Lt. Boiling Water,

Cooking Directions

  1. 1. Prepare the boiling water with Rice Vinegar & Salt to Poached the Egg and blenching the Green Vegetables.
  2. 2. When the Vinegar Water boiled reduce heat and carefully break the Egg , then poached inside the Salted Vinegar Water, done the Egg as you desire.
  3. 3. In the same time blenching all Green Vegetables & Shimeji Mushroom in boiling Salted Water and sauté with Unsalted Butter and place in the plate nicely.
  4. 4. Take out the Poached Egg from Salted Vinegar Water and put on top the Green Vegetables.
  5. 5. Garnish with some Shredded Parmesan Cheese and a little bit of Olive Oil on Poached Egg.

He was born in Yangon, the

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