Poached Egg and Toast Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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. 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 |
Directions:
1. Whisk all the dressing ingredients together and set aside.
2. Poach eggs to desired doneness.
3. Toss greens with salad dressing; toast the bread, tear it into pieces and toss it with the salad.
4. Place the salad on four plates and top each with an egg; sprinkle with salt and pepper to taste and garnish with sprouts.
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