Recipes
Poached Egg Salad
A ho-hum salad is made special with the addition of a poached egg. It turns a boring lunch into a filling and protein-packed meal. Put an egg on it!
Serves
2
Prep Time
3 min
Print RecipeIngredients
- 2 eggs
- 4 cups (1 L) mixed salad leaves (approx.)
- ½ cup (125 mL) croutons
- 2 tbsp (30 mL) extra virgin olive oil, divided
- 2 garlic cloves, crushed
- 1 tbsp (15 mL) white wine vinegar
- ¼ cup (60 mL) crumbled light feta cheese
- Ground black pepper (0.5mL), to taste
Instructions
- Step 1
Bring 3 inches (7.5 cm) of water to a boil in a saucepan. Reduce to a gentle simmer. Break one egg into a small dish. Gently slip egg into water. Repeat process with second egg. Cook in barely simmering water for 3 to 5 minutes or until cooked as desired.
- Step 2
Meanwhile, divide salad leaves between two plates. Arrange croutons over leaves. Heat oil in a small fry pan; add garlic and sauté for 1 minute. Add vinegar and heat through for about 30 seconds.
- Step 3
Remove eggs one at a time with a slotted spoon. Place a poached egg on each salad. Pour warm dressing over each one. Scatter with feta cheese and a little black pepper, if desired.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 284 |
| Fat | 22 g |
| Saturated Fat | 5 g |
| Trans Fat | 0 g |
| Carbohydrate | 13 g |
| Fibre | 3 g |
| Sugars | 3 g |
| Protein | 12 g |
| Sodium | 394 mg |
