Escarole and Poached Egg Salad

For a perfectly poached egg, add a teaspoon of white vinegar to the water to help the egg stay together. Then serve your masterpiece on top of a fresh salad for a light vegetarian lunch.

Escarole and Poached Egg Salad
Photo: Peter Krumhardt
Start To Finish Time:
20 mins


  • 8 cup torn escarole or arugula

  • 1 large tomato, halved and cut into wedges

  • ½ cup frozen peas, thawed

  • Vegetable oil

  • 4 eggs

  • 1 recipe Red Wine Vinaigrette

  • ¼ cup finely shredded Parmesan cheese (1 ounce)

  • 4 slices whole grain country-style bread, toasted

Red Wine Vinaigrette

  • 2 tablespoon red wine vinegar

  • 4 teaspoon olive oil

  • 1 teaspoon snipped fresh oregano or 1/2 teaspoons dried oregano, crushed

  • ½ teaspoon Dijon-style mustard

  • ¼ teaspoon cracked black pepper

  • teaspoon salt


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

  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.

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

Red Wine Vinaigrette

  1. In a screw-top jar combine vinegar, oil, oregano, mustard, pepper, and salt. Cover and shake well to combine.


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 (per serving)

272 Calories
13g Fat
23g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 272
% Daily Value *
Total Fat 13g 17%
Saturated Fat 3g 15%
Cholesterol 215mg 72%
Sodium 432mg 19%
Total Carbohydrate 23g 8%
Total Sugars 4g
Protein 17g
Vitamin C 14.8mg 74%
Calcium 201.9mg 16%
Iron 3.4mg 19%
Potassium 519mg 11%
Folate, total 181.4mcg
Vitamin B-12 0.7mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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