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Eggy April: Poached Egg Salad

When we think of what to make for lunch or dinner, eggs are often overlooked - but eggs are extremely nutritious. One large egg provides 6 grams of protein, 50% of our daily requirement of vitamin B12, and contains only 70 calories.

Eggs are also enormously versatile! They say that the chef’s hat, has a pleat for each of the many ways you can cook eggs. Beyond basic scrambled, fried, poached and baked eggs, you can cook eggs in the shell and turn them into omelets, frittatas, quiches and strata casseroles.

In baking, eggs are used in cakes and cheesecakes, cookies, both stirred and baked custards, hard and soft meringues, pie fillings, soufflés and even pastries, such as cream puffs and eclairs.

This salad, a variation of a classic French dish, is perfect for lunch.

Serves 2

Ingredients:

  • 2 eggs
  • 4 cups mixed salad leaves
  • 1/2 cup croutons
  • 2 tbsp extra virgin olive oil, divied
  • 2 garlic cloves, crushed
  • 1 tbsp white wine vinegar
  • 1/4 cup crumbled feta cheese
  • Ground black pepper (to taste)

Directions:

  1. Bring 3 inches (7.5 cm) of water to a boil in a saucepan. Reduce to a gentle simmer. Break one egg into a small dish. Gently slip egg into water. Repeat process with second egg. Cook in barely simmering water for 3 to 5 minutes or until cooked as desired.
  2. Meanwhile, divide salad leaves between two plates. Arrange croutons over leaves. Heat oil in a small fry pan; add garlic and sauté for 1 minute. Add vinegar and heat through for about 30 seconds.
  3. Remove eggs one at a time with a slotted spoon. Place a poached egg on each salad. Pour warm dressing over each one. Scatter with feta cheese and a little black pepper, if desired.

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