Ingredients for Poached Egg And Toast Salad
- Water
- Olive Oil
- Honey Mustard
- Lemon Juice
- Red Wine Vinegar
- Capers
- Salt & Freshly Ground Black Pepper
- 4 large eggs
- Mesclun
- Multi Grain Bread
- Alfalfa Sprout
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How to Make Poached Egg And Toast Salad
- **Make the Dressing:** In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, ½ teaspoon salt, and ¼ teaspoon black pepper.
- **Poach the Eggs:** Gently simmer 1 inch of water in a saucepan. Crack 4 eggs individually into small bowls. Create a gentle swirl in the water and carefully slip each egg into the water. Cook for 3-4 minutes for runny yolks, or longer for firmer yolks. Remove with a slotted spoon and drain on paper towels.
- **Prepare the Salad:** In a large bowl, toss 5 ounces mixed greens (e.g., spinach, arugula) with the dressing.
- **Toast & Toss:** Toast 2 slices of your favorite bread until golden brown. Tear into bite-sized pieces and add to the salad.
- **Assemble & Serve:** Divide the salad among four plates. Top each with a poached egg.
- **Garnish & Season:** Sprinkle with extra salt and pepper to taste. Garnish with 1 tablespoon alfalfa sprouts (or sprouts of your choice) per plate.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
9g
Fat
11g
Carbs
4g
Recipe Tags (Choose a tag and find related recipes!)
15 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Breakfast Lunch Main Dish Salads Snacks Eggs Dairy Vegetables Easy Beginner Cook Holiday Event Stove Top Dietary One Dish Meal Comfort Food Inexpensive Greens Lettuces Brunch Taste Mood Savory Equipment Presentation Served Cold Served Hot
