Poached Egg And Toast Salad Recipes

POACHED EGG AND TOAST SALAD

Steps:

• Whisk together 2 tablespoons water, oil, mustard, lemon juice, vinegar, capers, and salt and pepper to taste in a bowl. Set aside.
• In a large saucepan, bring 2 inches of lightly salted water to a boil; reduce to a slow simmer. One at a time, carefully crack eggs into a shallow bowl, and slide gently into water. Poach for 3 minutes. Remove with a slotted spoon, blotting well on towel to drain.
• While eggs are poaching, toss greens with dressing. Toast bread, tear each slice into pieces, and toss with salad greens. Arrange on four plates, and top with a poached egg. Season to taste with salt and pepper, and garnish with sprouts if desired.

FRISéE SALAD WITH POACHED EGGS AND BACON

Steps:

• Preheat the broiler. To make the toasts, arrange the bread slices on a baking sheet and brush one side with the olive oil and season with salt and pepper. Broil about 4 inches from the heat until golden brown, 2 to 3 minutes. Turn the slices over and toast. Remove from the oven and while warm, rub one side of each toast with the cut surface of the halved garlic clove. Transfer to a rack and set aside.
• Fill a large bowl with water and set aside (use hot water if serving the salad immediately, cold if making the eggs ahead). To poach the eggs, fill a large saucepan with 3 inches of water, add the white vinegar, and bring to a boil over medium-high heat. Break one of the eggs into a ramekin or teacup. Using the handle (not the bowl) of a wooden spoon, swirl the water to create a whirlpool effect, which will help the eggs hold their shape. Decrease the heat to medium-low so the water is at a gentle boil and slide the egg into the center. Reduce the heat and poach the egg until the white is solid and the yolk is firm but still soft to the touch, 3 to 4 minutes. Using a slotted spoon, remove the egg and transfer to the bowl of water; set aside. Return the water to a gentle boil, and repeat the process with the other eggs. The eggs can be poached up to 12 hours ahead and refrigerated in a sealed container. To serve them, reheat briefly in hot water.
• Line a plate with paper towels. To cook the bacon, heat a large skillet over medium heat. Add the bacon and cook until crisp and brown, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to the prepared plate; set aside.
• To make the dressing, drain off all but about 2 tablespoons of the bacon fat from the skillet. Add the shallot and cook until translucent, about 1 minute. Add the chopped garlic and cook until fragrant, 45 to 60 seconds. Add the red wine vinegar and stir to combine (the vinegar will emit strong fumes, so keep your face back from the pan).
• Add the greens to the skillet and toss to coat and wilt slightly. Taste and adjust for seasoning with salt and pepper.
• To serve, divide the salad among individual serving plates. Using a slotted spoon, transfer the eggs from the bowl of water to paper towels; gently pat them dry. Place an egg on top of each bed of dressed greens. Garnish with the reserved bacon and season with pepper. Serve with the garlic toasts.

AVOCADO AND EGG BREAKFAST SANDWICH

Steps:

• Toast sliced bagel in a toaster until golden brown.
• While the bagel is toasting, heat oil in a frying pan over medium heat and add egg. Pan-fry until set, 3 to 4 minutes.
• Mash avocado (a fork will do the job nicely!) in a medium bowl; sprinkle with salt and black pepper.
• Spread 1 tablespoon cream cheese on each toasted bagel half. Top with mashed avocado and egg, and add more salt and pepper if desired.

POACHED EGG SALAD WITH GARLIC CROUTONS

Steps:

• Heat oven to 200C/fan 180C/gas 6.
• Infuse garlic with olive oil for as long as possible. Tear ciabatta into bite-sized pieces and toss with the oil, then toast the bread in the oven for 10-15 mins until golden brown.
• Meanwhile poach the eggs. Dress the lettuce in fresh Caesar salad dressing (we like Florette). Toss the salad, croutons and lettuce in the dressing along with slices of avocado and divide between two plates.
• Top each plate of salad with a poached egg and drizzle a little extra dressing over the egg to serve.

ROASTED-VEGETABLE SALAD WITH POACHED EGGS

Steps:

• Preheat oven to 425 degrees. On a rimmed baking sheet, toss potatoes, onion, carrots, beet, and rosemary with 2 tablespoons oil; season with salt and pepper. Roast vegetables until golden and tender, about 30 minutes.
• Meanwhile, in a straight-sided skillet, heat 2 inches water over medium until a few bubbles rise to the top. Crack eggs, one at a time, into a small bowl and gently pour into skillet. Cook, undisturbed, until whites are just set and yolks are still runny, 3 to 4 minutes. With a slotted spoon, transfer eggs to a paper-towel-lined plate.
• Transfer roasted vegetables to a large bowl and toss with lettuce, lemon juice, and remaining tablespoon oil; season with salt and pepper. Divide among four plates, top with poached eggs, and serve with lemon wedges.

POACHED EGG AND TOAST SALAD

Steps:

• Whisk all the dressing ingredients together and set aside.
• Poach eggs to desired doneness.
• Toss greens with salad dressing; toast the bread, tear it into pieces and toss it with the salad.
• Place the salad on four plates and top each with an egg; sprinkle with salt and pepper to taste and garnish with sprouts.