I fell in love with poached eggs in London. Starting the day with a poached egg on toast with breakfast tea felt like perfection.
After returning home, I decided to learn how to poach an egg.
I have an old and battered copy of the classic red and white Better Holmes and Garden cookbook. But I am a modern woman. I turned to YouTube to figure out how to poach an egg.
After watching three different videos I learned that poaching an egg is not as hard as you might think (or as hard as Alton Brown makes it out to be). Bring water (with 1 tsp of vinegar per egg) to low boil, carefully slide the egg(s) in, cook for 4 and half minutes and you there you have it.
Alas, my rushed mornings don’t allow me the luxury of a poached egg for breakfast. Dinner, however, is another story. Instead of toast I’ve paired the poached egg with a lightly dressed bed of greens and a couple fall favorites – cranberries and pecans. Enjoy this simple supper with or without a cup of tea.
Poached Egg and Autumn Greens Salad
- 2-3 cups of mixed greens
- 1 tbsp extra virgin olive oil
- 1 tbsp white balsamic vinegar
- 1 tsp pure maple syrup
- 1 egg, poached
- ½ cup edamame, shelled and cooked
- 2 tbsp dried fruit juice sweetened dried cranberries
- ½ oz chopped pecans
- Mix olive oil, white balsamic vinegar and maple syrup on a small bowl with a whisk. Toss with greens till well coated.
- To greens add the edamame, cranberries and pecans. Toss well and transfer to a dinner plate.
- Top with poached egg and serve.
Yield: 1 Salad
Prep Time: 15 Minutes
Cook Time: 5 Minutes
Per Serving: Calories 489; Total Fat 32.3g; (Sat Fat 4.5g, Trans 0g, Poly Fat 4g, Mono Fat 8g); Protein 16.6g; Carb 36g; Fiber 6g; Sugars 15g; Cholesterol 210mg; Sodium 110mg
