Jess' Poached Egg and Greens Salad

Name: Jess'' Poached Egg and Greens Salad Recipe
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: 4
Ingredients: Salad; 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); Dressing; 1/2 lemon; 2 tbsp olive oil; 1 tbsp aged balsamic vinegar; 1 tsp brown sugar

Minutes to Prepare: 5
Minutes to Cook: 7

Number of Servings: 4

Ingredients

Salad4 servings spring mix (Salad Greens)1 cup cherry tomatoes4 tbsp of garlic croutons2 tsp freshly cracked black pepper 4 large eggspinch of salt to taste4 tsp Freshly grated parmesan cheese (optional)Dressing1/2 lemon2 tbsp olive oil1 tbsp aged balsamic vinegar1 tsp brown sugar

Directions

Mix salad greens, tomatoes, and croutons in a large bowl. Be sure all vegetables are washed and dried.

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.

Servings Per Recipe: 4

Nutritional Info 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

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