Name: Escarole and Poached Egg Salad
Total time: 20 min
Ingredients: 8 cups torn escarole or arugula; 1 large tomato, halved and cut into wedges; ½ cup frozen peas, thawed; Vegetable oil; 4 eggs; 1 Red Wine Vinaigrette; ¼ cup finely shredded Parmesan cheese (1 ounce); 4 whole grain country-style bread, toasted

Directions

Step 1
Divide escarole and tomato among four salad bowls. Divide peas among the salad bowls; set aside.

Advertisement

Step 2
For poached eggs, line a plate with paper towels; set aside. Fill a large skillet with 2 inches of water.* Bring water to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water). Break 1 of the eggs into a cup and slip egg into the simmering water. Repeat with the remaining 3 eggs, allowing each egg an equal amount of space in the skillet. Simmer eggs, uncovered, for 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, carefully transfer eggs to the prepared plate to dry.

Step 3
Place an egg on top of each salad. Drizzle with Red Wine Vinaigrette. Sprinkle with Parmesan cheese. Serve with toast.

Tip*:

If desired, add a teaspoon of white vinegar to the water. This will help the egg stay together while cooking and will produce less stringy pieces of egg white.

Nutrition Facts (Escarole and Poached Egg Salad)

Per Serving:

272 calories; total fat 13g; saturated fat 3g; polyunsaturated fat 2g; monounsaturated fat 6g; cholesterol 215mg; sodium 432mg; potassium 519mg; carbohydrates 23g; fiber 8g; sugar 4g; protein 17g; vitamin a 3061IU; vitamin c 15mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 181mcg; vitamin b12 1mcg; calcium 202mg; iron 3mg.

The Only Weed Identification Guide You'll Ever Need: 33 Common Weedy Plants to Watch For

6 Small Steps You Can Take Today to Get Organized for Good

5 Anti-Inflammatory Ingredients to Add to Your Smoothie for a Healthy Boost

Print Options