Poached Egg Salad


Poached eggs, romaine, radicchio, and red grapes combine in this delicious side dish recipe that's ready in under 30 minutes.

Cook Time:
7 mins
Total Time:
7 mins


  • 8 eggs

  • 2 medium leeks, thinly sliced

  • 2 cup seedless red grapes

  • 2 tablespoon cider vinegar

  • Salt and ground black pepper

  • 4 slices crusty bread, toasted

  • 1 10 ounce package Italian mixed salad greens (romaine and radicchio)

  • 2 ounce blue cheese, crumbled (1/2 cup)


  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 (per serving)

428 Calories
22g Fat
39g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 428
% Daily Value *
Total Fat 22g 28%
Saturated Fat 7g 35%
Cholesterol 433mg 144%
Sodium 681mg 30%
Total Carbohydrate 39g 14%
Total Sugars 15g
Protein 21g
Vitamin C 18.9mg 95%
Calcium 222.1mg 17%
Iron 4.5mg 25%
Potassium 647mg 14%
Folate, total 205.6mcg
Vitamin B-12 1.5mcg
Vitamin B-6 0.4mg

*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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