- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 186.5
- Total Fat: 12.0 g
- Cholesterol: 211.3 mg
- Sodium: 206.6 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 1.9 g
- Protein: 8.6 g
Jess' Poached Egg and Greens SaladSubmitted by: AFTERALLJESS
IntroductionThis is one of my favorite salads to make. You can substitute the dressing with anything you like. Or no dressing at all, as the luxurious egg yolk is amazing on its own. This is one of my favorite salads to make. You can substitute the dressing with anything you like. Or no dressing at all, as the luxurious egg yolk is amazing on its own.
4 servings spring mix (Salad Greens)
1 cup cherry tomatoes
4 tbsp of garlic croutons
2 tsp freshly cracked black pepper
4 large eggs
pinch of salt to taste
4 tsp Freshly grated parmesan cheese (optional)
2 tbsp olive oil
1 tbsp aged balsamic vinegar
1 tsp brown sugar
Poach four eggs, leaving the yolks runny. If you don't have the patience for poaching, you can fry them over easy, but be sure the yolk is runny.
In a jar with a lid, mix olive oil, a gorgeous aged balsamic vinegar (you can add to taste - a tsp-2 tbsp depending on how you like it), 1 tsp of brown sugar and the juice of two lemon wedges. Close lid tightly and shake for 30 seconds.
Dress salad lightly, saving excess dressing. Too much dressing makes the croutons soggy and the salad wilted.
Add salt and pepper to taste. Portion out into 4 bowls.
Grate fresh parmesan reggiano on top of salad if you wish for an added kick.
Place one poached egg carefully on top of each bowl. Salt the egg lightly.
Break the yolk, and enjoy.
So simple, but so yummy!
Number of Servings: 4
Recipe submitted by SparkPeople user AFTERALLJESS.