Poached egg & toast salad
Salad Breakfast Eggs Toasts
Last updated 6/12/2012 1:18:22 AM. Recipe ID 49196. Report a problem with this recipe.
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
Salt and freshly ground
4 lg Eggs -- room temperature
6 oz Mesclun or mixed salad
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
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.
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