Warm Mushroom Salad with Poached Eggs

Champignons, Oyster mushrooms, Egg, Arugula, Hard cheese, Butter, Soy sauce (sugar-free), Lemon, Green onion, Sesame, Erythritol, Garlic, Chili pepper, Table salt, Black pepper

Fry: 3 min. Cooking: 1 min. Mix: 2 min. Slice: 4 min. Fry: 5 min. Heat on the stove: 2 min. To boil: 4 min.

Toast sesame (10 g) in a dry pan until fragrant. Grind them with the garlic (5 g) and chili pepper (1 g), then mix with sugar-free soy sauce (40 g), lemon juice (20 g), and erythritol (5 g).

Slice the champignons (200 g) and oyster mushrooms (200 g). Fry them in the butter (40 g) until golden, add the dressing, and warm it gently until it thickens slightly.

Poach the eggs (100 g; about 2 eggs) in barely boiling water until the whites are set and the yolks remain soft. Add table salt (1 g) and black pepper (0.3 g).

Divide the arugula (80 g) between plates, add the warm mushrooms and eggs, then finish with chopped green onion (10 g) and grated hard cheese (50 g).