Savory Poached Egg Salad on Toast
Elevate your brunch game with this Savory Poached Egg Salad on Toast, a delightful dish that combines perfectly poached eggs with fresh, crisp greens and a zesty dressing. Ideal for a light supper or as an elegant brunch option, this recipe is packed with flavor without compromising on your dietary goals. The creamy yolk of the poached eggs melds beautifully with the tangy lemon and honey mustard dressing, while the toasted multi-grain bread adds a satisfying crunch. Perfect for any meal, this dish is sure to impress your family and friends!
N/A
Servings
105
Calories
12
Ingredients
Ingredients
Water
2 tablespoons (For poaching eggs)
Olive oil
1 tablespoon (For salad dressing)
Honey mustard
2 teaspoons (For salad dressing)
Lemon juice
2 1/2 teaspoons (Freshly squeezed for salad dressing)
Red wine vinegar
2 teaspoons (For salad dressing)
Capers
2 teaspoons (Rinsed and chopped for salad dressing)
Salt
to taste (For seasoning)
Black pepper
to taste (Freshly ground for seasoning)
Eggs
4 large (For poaching)
Mesclun or mixed salad greens
6 ounces (Fresh greens for salad)
Multi-grain bread
4 slices (Toasted and torn for salad)
Alfalfa sprouts
3/4 cup (For garnishing the salad)
Instructions
1
In a small bowl, whisk together the olive oil, honey mustard, lemon juice, red wine vinegar, and chopped capers. Season the dressing with salt and freshly ground black pepper to taste. Set aside.
2
Fill a medium saucepan with water and bring it to a gentle simmer. Carefully crack each egg into a small bowl and, one at a time, slide the eggs into the simmering water. Poach the eggs for about 3 to 4 minutes for runny yolks or longer if you prefer them firmer. Once cooked, use a slotted spoon to remove the eggs, allowing excess water to drain.
3
In a large bowl, toss the mesclun or mixed salad greens with the prepared dressing until evenly coated. Meanwhile, toast the slices of multi-grain bread until golden brown.
4
Tear the toasted bread into bite-sized pieces and gently fold them into the salad mix, ensuring an even distribution.
5
Divide the salad mixture among four plates. Top each salad with a poached egg and season with additional salt and pepper, if desired. Garnish with a generous handful of alfalfa sprouts before serving.
Nutrition Information
4.75g
Fat
11g
Carbs
6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Poached Egg Salad on Toast?
It is a brunch dish that combines perfectly poached eggs with fresh mixed greens, a zesty dressing, and toasted multi-grain bread.
Is this recipe vegetarian?
Yes, this recipe is tagged as vegetarian-friendly.
How many calories are in this recipe?
There are 105 calories per serving in this dish.
How much protein is in the Savory Poached Egg Salad?
Each serving contains 6g of protein.
What type of bread is recommended for this recipe?
The recipe calls for four slices of multi-grain bread.
How long should I poach the eggs for a runny yolk?
Poach the eggs for approximately 3 to 4 minutes for a runny yolk.
What are the ingredients in the salad dressing?
The dressing consists of olive oil, honey mustard, lemon juice, red wine vinegar, and chopped capers.
How much fat is in this dish?
This recipe contains 4.75g of fat.
What is the carbohydrate count for this recipe?
There are 11g of carbohydrates per serving.
What kind of salad greens are used?
You should use 6 ounces of mesclun or mixed salad greens.
How is the bread prepared before mixing?
The multi-grain bread should be toasted until golden brown and then torn into bite-sized pieces.
What is used as a garnish for the final dish?
The salad is garnished with a generous handful of alfalfa sprouts.
How many eggs are needed to make this recipe?
The recipe requires 4 large eggs.
How should the capers be prepared?
The capers should be rinsed and chopped before being added to the dressing.
Is there lemon juice in the dressing?
Yes, the recipe uses 2 1/2 teaspoons of freshly squeezed lemon juice.
What kind of vinegar is required for the dressing?
The recipe calls for 2 teaspoons of red wine vinegar.
How do I remove the poached eggs from the saucepan?
Use a slotted spoon to carefully remove the eggs and allow excess water to drain.
What type of mustard is used in the dressing?
Two teaspoons of honey mustard are used in the dressing.
Is this a quick recipe to prepare?
Yes, it is tagged as a quick recipe suitable for a light meal.
What is the best way to add eggs to the poaching water?
Crack each egg into a small bowl first, then gently slide them into the simmering water one at a time.
What seasonings are suggested for this dish?
Salt and freshly ground black pepper are used to season both the dressing and the finished eggs.
How many total ingredients are in this recipe?
There are 12 ingredients in total, including seasonings.
Can this dish be served for brunch?
Yes, it is described as an elegant brunch option and is tagged for brunch.
How many servings does this recipe make?
The instructions suggest dividing the salad mixture among four plates, indicating four servings.
Does the dressing have a zesty flavor?
Yes, the combination of lemon juice, vinegar, and capers creates a zesty and tangy dressing.
What type of oil is used?
The recipe specifies 1 tablespoon of olive oil for the salad dressing.
When should I add the toasted bread to the salad?
Tear the toasted bread and fold it into the salad mix after the greens have been tossed with the dressing.
What should the water temperature be for poaching the eggs?
The water should be at a gentle simmer, not a rolling boil.
Is this considered a one-dish meal?
Yes, it is tagged as a one-dish meal.
How much alfalfa sprouts are used for the garnish?
The recipe uses 3/4 cup of alfalfa sprouts for garnishing.