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Poached Egg Salad

Makes: 4 servings

Cook 7 mins to 9 mins

Ingredients

8 eggs
2 medium leeks, thinly sliced
2 cups seedless red grapes
2 tablespoons cider vinegar
Salt and ground black pepper
4 slices crusty bread, toasted
1 10 ounce package Italian mixed salad greens (romaine and radicchio)
2 ounces blue cheese, crumbled (1/2 cup)

Directions

1. In large skillet pour water to halfway up sides. Bring water to simmering (bubbles break surface). One at a time break an egg into measuring cup. Hold lip of cup close to water; carefully slide in egg, allowing each equal space in pan. Simmer, uncovered, 3 to 5 minutes, until whites are set and yolks begin to thicken but are not hard.

2. Meanwhile, in second skillet cook leeks and grapes over medium heat in 2 tablespoons hot olive oil for 4 minutes, just until leeks are tender and grape skins burst. Remove from heat. Add vinegar. Sprinkle salt and pepper. With slotted spoon transfer eggs to toast. Serve with greens, leeks, grapes, and cheese. Serves 4.

Nutrition Facts (Poached Egg Salad)

Servings Per Recipe 4,
cal. (kcal) 428,
Fat, total (g) 22,
chol. (mg) 433,
sat. fat (g) 7,
carb. (g) 39,
Monosaturated fat (g) 10,
Polyunsaturated fat (g) 3,
fiber (g) 4,
sugar (g) 15,
pro. (g) 21,
vit. A (IU) 2187,
vit. C (mg) 19,
Thiamin (mg) 0,
Riboflavin (mg) 1,
Niacin (mg) 2,
Pyridoxine (Vit. B6) (mg) 0,
Folate (�g) 206,
Cobalamin (Vit. B12) (�g) 1,
sodium (mg) 681,
Potassium (mg) 647,
calcium (mg) 222,
iron (mg) 5,
Mark as Free Exchange () 0,
Percent Daily Values are based on a 2,000 calorie diet

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