1 tbsp olive oil
2 tsp honey mustard
2 1/2 tsp fresh lemon juice
2 tsp red-wine vinegar
2 tsp capers, rinsed and chopped
1 salt & freshly ground pepper
4 large eggs
6 oz mesclun or other mixed salad greens
4 slices seven-grain bread
3/4 cup buckwheat or alfalfa sprouts (opt.)
A Recipe for
Poached Egg & Toast Salad - Martha Stewart
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
Since Eve ate the apple, much depends on dinner. |
| Lord Byron |
We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
| J.B. Priestly |
This Recipe for Poached Egg & Toast Salad - Martha Stewart is one of thousands in the Recipes-to-go Egg Cookbook.
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. |
| James Michener |
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You don't sew with a fork, so I see no reason to eat with knitting needles. |
| Miss Piggy, on eating Chinese Food |
Hunger: One of the few cravings that cannot be appeased with another solution. |
| Irwin Van Grove |
This is a recipe for Poached Egg & Toast Salad - Martha Stewart from the recipe cookbook of Recipes-to-go (Egg)
The rich would have to eat money if the poor did not provide food |
| Russian proverb |
“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” |
| Craig Claiborne |
A food is not necessarily essential just because your child hates it. |
| Katharine Whitehorn |
A good cook is like a sorceress who dispenses happiness. |
| Elsa Schiapirelli |
The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
| Vince Staten |
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
1. Whisk together 2 T water, oil, mustard, lemon juice, vinegar,
capers, and salt and pepper to taste in a bowl. Set aside.
2. In a large saucepan, bring about 2 inches of lightly salted water
to a boil; turn down 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.
3. While eggs are poaching, toss greens with dressing. Toast bread,
tear each slice into pieces, and toss with salad greens. Arrange on 4
plates and top with a poached egg. Season to taste with salt and
pepper and garnish with sprouts if desired.
Martha Stewart Living/August/94 Scanned & fixed by Di Pahl
Serves: 4
Poached Egg & Toast Salad - Martha Stewart Recipe brought to you by Recipes To-Go