Poached Egg and Autumn Greens Salad Recipe
  • Facebook
  • Twitter
  • Pinterest

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
  1. Mix olive oil, white balsamic vinegar and maple syrup on a small bowl with a whisk. Toss with greens till well coated.
  2. To greens add the edamame, cranberries and pecans. Toss well and transfer to a dinner plate.
  3. 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

Pin It on Pinterest

Share This