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Poached Egg Salad
Ingredients (4 Servings)
- 2 eggs
- 4 cups (1 L)mixed salad leaves
- 1/2 cup (125 mL)croutons
- 2 tbsp (30 mL)extra virgin olive oil, divided
- 2 garlic cloves, crushed
- 1 tbsp (15 mL)white wine vinegar
- 1/4 cup (60 mL)crumbled light feta cheese
- Ground black pepper (0.5mL), to taste
Directions
- 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.
Nutrition
Per serving:- Calories:- 145
- Fat:- 5 g
- Cholesterol:- 12 mg
- Sodium:- 54 mg
- Carbohydrate:- 60 g
- Fiber:- 6 g
- Protein: 50 g
