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
Ingredients
Nutrition Facts
- 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
- 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
-
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.
-
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.
-
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.