### TranslatedIngredients: 2 cups Arugula leaves,1 Onions - thinly sliced,1/4 cup Black olives,10 Walnuts,8 Dried Figs - cut into quarters,2 teaspoons Honey,1 teaspoons Soy sauce,1 teaspoon Red Chilli flakes,1 tablespoon Red Wine Vinaigrette,2 Whole Eggs,Salt and Pepper - to sprinkle,2 tablespoons Apple cider vinegar ### PrepTimeInMins: 10 ### CookTimeInMins: 15 ### TotalTimeInMins: 25 ### Servings: 2 ### Cuisine: Continental ### Course: World Breakfast ### Diet: Eggetarian ### TranslatedInstructions: To begin making the Poached Eggs Recipe With Arugula Fig Walnut Salad, we will first make the dressing for the salad. To make the dressing for the Arugula Fig Walnut SaladIn a Mixing bowl, combine the honey, soy sauce, red chilli flakes and red wine vinaigrette. Mix well and allow it to chill. To make the Arugula Fig Walnut SaladIn a mixing bowl, combine the arugula leaves along with onions, olives, walnuts and figs, toss in the already prepared dressing and mix well. Arrange the Arugula Fig Walnut Salad in a serving platter and set aside. To poach the eggs Bring water to boil in a saucepan oh high heat. When you see the water come to a rolling boil, add in the apple cider vinegar and reduce the heat to medium-low. Break the egg in a bowl and gently slip the whole egg into the bubbling water, let the egg coagulate. This will take about 6-8 minutes. When you feel the egg white is firm enough to hold the runny yolk, gradually dip in a slotted spoon and remove the egg from the water. Repeat the same for the other egg as well. Carefully place the poached eggs over the Arugula Fig Walnut Salad, sprinkle some salt and pepper and serve. Serve Poached Eggs Recipe With Arugula Fig Walnut Salad along with Maple Roasted Cinnamon Spiced Latte Recipe, some fresh fruit and nuts. 
