Poached Egg & Toast Salad Recipe

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Poached Egg & Toast Salad Ingredients

1 tbsp olive oil
2 tsp honey mustard
2 1/2 tsp lemon juice
2 tsp red wine vinegar
2 tsp capers -- rinsed and
1 drained
1 salt and freshly ground
1 pepper
4 large eggs -- room temperature
6 oz mesclun or mixed salad
1 greens
4 slice seven-grain bread
3/4 cup alfalfa sprouts

A Recipe for
Poached Egg & Toast Salad

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Poached Egg & Toast Salad

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Poached Egg & Toast Salad Directions

Whisk together 2 tablespoons water, oil, mustard, lemon juice,
vinegar, chopped capers and salt and pepper to taste in a bowl. Set
aside.

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.

While eggs are poaching, toss greens with dressing. Toast bread, tear
each slice into pieces and toss with salad greens. Arrange on four
plates and top with a poached egg. Season to taste with salt and
pepper and garnish with sprouts if desired.

Recipe By : Martha Stewart Living

From: Hp_walls@woco.Ohio.Gov Date: Mon, 15 Jul 1996 14:00:51
~0400 (

Serves: 4

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Poached Egg & Toast Salad Recipe from the Recipes-To-go.com Egg Recipe Cookbook

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