Poached Egg and Toast Salad
Elevate your next brunch or light lunch with this vibrant Poached Egg and Toast Salad, a delightful fusion of texture and flavor that’s as satisfying as it is easy to make. Perfectly poached eggs with runny yolks take center stage, complemented by crisp mixed greens, juicy cherry tomatoes, and refreshing cucumber slices. The warm, buttery country-style bread cubes add a welcome crunch, while a zesty lemon-olive oil dressing ties the dish together with bright, tangy notes. Finished with a sprinkle of Parmesan cheese for an elegant touch, this salad is both wholesome and indulgent. With just 25 minutes of prep and cook time, it's the ultimate recipe for a quick, nutritious, and gourmet meal at home.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 large eggs
- 2 tablespoons white vinegar
- 4 cups mixed salad greens
- 1 cup cherry tomatoes
- 1 cucumber
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 slices country-style bread
- 1 tablespoon butter
- 2 tablespoons Parmesan cheese
Instructions
Fill a medium saucepan with water to about 3 inches deep and bring it to a gentle simmer. Add the white vinegar.
Crack each egg into a small bowl or ramekin to make it easier to slide into the water.
Create a gentle whirlpool in the saucepan by stirring the water with a spoon, then carefully slide one egg into the center of the whirlpool. Repeat with the second egg.
Let the eggs poach for 3-4 minutes until the whites are set but the yolks remain runny. Remove them with a slotted spoon and set on a paper towel to drain.
Toast the slices of bread until golden brown. Spread butter on each slice while still warm, then cut them into bite-sized cubes.
In a large bowl, combine the mixed salad greens, cherry tomatoes (halved), and cucumber (sliced into half-moons).
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to make a dressing. Pour the dressing over the salad and toss to coat evenly.
Divide the salad evenly between two plates. Top each plate with the toasted bread cubes and a poached egg.
Finish by sprinkling grated Parmesan cheese over the salad and serve immediately.
Nutrition Facts
Calories |
401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 205 mg | 68% | |
| Sodium | 860 mg | 37% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 4.7 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 158 mg | 12% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 575 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
