Poached Egg & Toast Salad - Martha Stewart Recipe




Poached Egg & Toast Salad - Martha Stewart Ingredients

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

 

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Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.



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Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.




Poached Egg & Toast Salad - Martha Stewart

I'm at the age where food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table.

Rodney Dangerfield






Poached Egg & Toast Salad - Martha Stewart Directions

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

 

 

 

 

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