Best Poached Egg And Toast Salad Recipes

POACHED EGG AND TOAST SALAD

Poached Egg and Toast Salad image

Greens and sprouts turn classic eggs on toast into a satisfying brunch or late supper.

Provided by Martha Stewart

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
2 teaspoons honey mustard
2 1/2 teaspoons freshly squeezed lemon juice
2 teaspoons red-wine vinegar
2 teaspoons capers, rinsed and chopped
Salt and freshly ground black pepper
4 large eggs
6 ounces mesclun or other mixed salad greens
4 slices seven-grain bread
3/4 cup buckwheat or alfalfa sprouts, (optional)

Steps:

Whisk together 2 tablespoons water, oil, mustard, lemon juice, vinegar, capers, and salt and pepper to taste in a bowl. Set aside.
In a large saucepan, bring 2 inches of lightly salted water to a boil; reduce 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.

Nutrition Facts : Calories 182 g, Cholesterol 213 g, Fat 10 g, Fiber 2 g, Protein 10 g, Sodium 227 g

POACHED EGG AND TOAST SALAD

Poached Egg and Toast Salad image

This is a great brunch or light supper without a lot of fuss. Actually, this is good any time of day. And it's low calorie.

Provided by sugarpea

Categories One Dish Meal

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons water
1 tablespoon olive oil
2 teaspoons honey mustard
2 1/2 teaspoons freshly squeezed lemon juice
2 teaspoons red wine vinegar
2 teaspoons capers, rinsed and chopped
salt & freshly ground black pepper
4 large eggs
6 ounces mesclun or 6 ounces other mixed salad greens
4 slices multi-grain bread
3/4 cup alfalfa sprout

Steps:

Whisk all the dressing ingredients together and set aside.
Poach eggs to desired doneness.
Toss greens with salad dressing; toast the bread, tear it into pieces and toss it with the salad.
Place the salad on four plates and top each with an egg; sprinkle with salt and pepper to taste and garnish with sprouts.

Nutrition Facts : Calories 178.3, Fat 9.5, SaturatedFat 2.3, Cholesterol 186, Sodium 245.6, Carbohydrate 12.8, Fiber 2.1, Sugar 2.4, Protein 10.1

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