Cooking Recipe Poached Egg & Toast Salad

Recipe Ingredients

1 tb Olive oil

2 ts Honey mustard

2 1/2 ts Lemon juice

2 ts Red wine vinegar

2 ts Capers -- rinsed and

Drained

Salt and freshly ground

Pepper

4 lg Eggs -- room temperature

6 oz Mesclun or mixed salad

Greens

4 sl Seven-grain bread

3/4 c Alfalfa sprouts

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 (

Categories matching this recipe

dres ,Main dishes ,Salads ,Breakfast