Poached egg and toast salad

Yield: 4 Servings

Measure Ingredient
1 tablespoon Olive oil
2 teaspoons Honey mustard
2½ teaspoon Lemon juice
2 teaspoons Red wine vinegar
2 teaspoons Capers -- rinsed and
\N \N Drained
\N \N Salt and freshly ground
\N \N Pepper
4 larges Eggs -- room temperature
6 ounces Mesclun or mixed salad
\N \N Greens
4 slices Seven-grain bread
¾ cup Alfalfa sprouts

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.

Posted to MC-Recipe Digest V1 #156 Date: 16 Jul 1996 13:45:19 -0400 From: "McNamara, Kelly" <kmcnamara@...> Recipe By : Martha Stewart Living

Similar recipes