Poached egg & toast salad - martha stewart
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Poached egg & toast salad - martha stewart
  Salad    Eggs    Toasts  
Last updated 6/12/2012 1:18:22 AM. Recipe ID 49197. Report a problem with this recipe.
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      Title: Poached egg & toast salad - martha stewart
 Categories: Break/brnch, Main dish, Eggs/cheese, Salads
      Yield: 4 Servings
 
      1 tb Olive oil
      2 ts Honey mustard
  2 1/2 ts Fresh lemon juice
      2 ts Red-wine vinegar
      2 ts Capers, rinsed and chopped
           Salt & freshly ground pepper
      4 lg Eggs
      6 oz Mesclun or other mixed salad
           -greens
      4    Slices seven-grain bread
    3/4 c  Buckwheat or alfalfa sprouts
           -(opt.)
 
  1. Whisk together 2 T water, oil, mustard, lemon juice, vinegar,
  capers, and salt and pepper to taste in a bowl. Set aside.
  
  2. 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.
  
  3. While eggs are poaching, toss greens with dressing. Toast bread,
  tear each slice into pieces, and toss with salad greens. Arrange on 4
  plates and top with a poached egg. Season to taste with salt and
  pepper and garnish with sprouts if desired.
  
  Martha Stewart Living/August/94  Scanned & fixed by Di Pahl
 




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Recipe ID 49197 (Apr 03, 2005)

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