Saturday, March 14, 2009

Recipes | Poached Egg Salad

I invented this recipe this summer. It looks a bit strange, and you'll want to make sure the eggs are drained well so as to not be soupy...but it's so very yummy.

Fill a bowl with some salad greens. Choose something with some flavour like spinach, arugula or a herb salad mix. Top with two soft boiled eggs, grated cheese (parm or some other hardish and strong cheese) and salad dressing. Vinaigrettes are really nice especially ones with orange. This time I used the Glory Bowl dressing from the Whitewater Cookbook. Kosher salt and fresh ground pepper to taste.

The salad will wilt down a bit from the warm eggs. Do not be afraid of the poached eggy salady goodness! This makes a great lunch with some nice whole grain toast...or just a fun side dish.