Poached Egg & Toast Salad – Martha Stewart

This refreshing salad combines the creaminess of perfectly poached eggs with the crunch of toasted bread and crisp greens. The dressing, a bright blend of olive oil, lemon juice, red-wine vinegar, and honey mustard, ties the flavors together with a delightful tang and subtle sweetness. Garnished with briny capers, it offers a complex flavor profile that is both comforting and elegant. Ideal for a leisurely brunch, a light lunch, or as a sophisticated side dish for dinner parties, this recipe brings a Mediterranean flair to your table. It is simple to assemble using pantry staples, making it a reliable favorite for weeknights or entertaining guests.

Cooking Method: Boiling, Stewing

Cuisine: Mediterranean

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 40.7

Dietary: Gluten-free, Vegetarian

Description

This refreshing salad combines the creaminess of perfectly poached eggs with the crunch of toasted bread and crisp greens. The dressing, a bright blend of olive oil, lemon juice, red-wine vinegar, and honey mustard, ties the flavors together with a delightful tang and subtle sweetness. Garnished with briny capers, it offers a complex flavor profile that is both comforting and elegant. Ideal for a leisurely brunch, a light lunch, or as a sophisticated side dish for dinner parties, this recipe brings a Mediterranean flair to your table. It is simple to assemble using pantry staples, making it a reliable favorite for weeknights or entertaining guests.

Ingredients

1 tablespoon Olive oil
2 teaspoon Honey mustard
2 1/2 teaspoon Fresh lemon juice
2 teaspoon Red-wine vinegar
2 teaspoon Capers, rinsed and chopped

Directions

1
Bring a pot of water to a gentle simmer and add a splash of vinegar.
2
Crack an egg into a small bowl, then gently slide it into the simmering water to poach for 3-4 minutes.
3
Remove poached eggs with a slotted spoon and drain on paper towels.
4
Toast your preferred bread until golden and crisp, then cut into cubes or slices.
5
In a small bowl, whisk together olive oil, honey mustard, fresh lemon juice, and red-wine vinegar to make the dressing.
6
Arrange fresh greens on a serving platter or individual plates.
7
Top the greens with the toasted bread pieces and place a poached egg on each serving.
8
Drizzle the honey mustard dressing over the salad and garnish with rinsed, chopped capers.
9
Serve immediately while the toast is still warm and the eggs are set.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 40.7kcal

% Daily Value *
Total Fat 4.1g7%
Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 17.1mg1%
Total Carbohydrate 1.0g1%
Dietary Fiber 0.0g0%
Sugars 0.7g
Protein 0.1g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use fresh eggs for poaching as they hold their shape better.

You can substitute the honey mustard with Dijon mustard and a teaspoon of honey if preferred.

This salad pairs well with a side of roasted vegetables or a simple grilled fish.

Store leftover dressing in an airtight container in the refrigerator for up to one week.

Keywords: poached egg, toast salad, mediterranean, honey mustard, capers, lemon dressing, brunch, light lunch, fresh greens, rustic salad, olive oil, red wine vinegar, easy recipe, vegetarian, brunch ideas, summer salad, simple cooking, healthy eating, quick meal, gourmet salad

Read it online: https://www.chefs-mate.com/recipe/poached-egg-toast-salad-martha-stewart/