Title: Poached egg & toast salad
 Categories: Breakfast/b, Main dishes, Salads/dres, Breakfast
      Yield: 4 Servings
 
      1 tb Olive oil
      2 ts Honey mustard
  2 1/2 ts Lemon juice
      2 ts Red wine vinegar
      2 ts Capers -- rinsed and
           Drained
           Salt and freshly ground
           Pepper
      4 lg Eggs -- room temperature
      6 oz Mesclun or mixed salad
           Greens
      4 sl Seven-grain bread
    3/4 c  Alfalfa sprouts
 
  Whisk together 2 tablespoons water, oil, mustard, lemon juice,
  vinegar, chopped capers and salt and pepper to taste in a bowl. Set
  aside.
  
  In a large saucepan, bring about 2 inches of lightly salted water to a
  boil; turn down to a slow simmer. One at a time, carefully crack eggs
  into a shallow bowl and slide gently into water. Poach for 3 minutes.
  Remove with a slotted spoon, blotting well on towel to drain.
  
  While eggs are poaching, toss greens with dressing. Toast bread, tear
  each slice into pieces and toss with salad greens. Arrange on four
  plates and top with a poached egg. Season to taste with salt and
  pepper and garnish with sprouts if desired.