»Back to Breakfast & Lunch
Egg Topped Greens Salad
I've been finding the most delicious salads on menus lately. Typically
bitter greens with some sort of bacon topped with a poached egg. Here's my
own take on the idea. Yummy! This is for one person - easily adapted to more.
What you need
- 2 large handfuls wild arugula or organic baby arugula
- 1-2 very thin slices prosciutto, cut into bite-sized pieces
- 2 oz. - 1/4 cup finely sliced sweet onion
- 1 large very fresh egg
- 2 tsp lemon juice (or vinegar)
- Balsamic vinegar
- Olive Oil
- Kosher Salt
- Fresh black pepper
How to make it
- Bring about 3 cups water to a boil in a small saucepan
- Prepare the greens and place into a large bowl
- Add prosciutto and onion
- Drizzle with balsamic vinegar to taste
- Crack egg into a small ramekin
- When water boils, add lemon juice and reduce heat
slightly. Note: Water should be at a nice simmer but not a
full boil.
- Gently dip ramekin into water and slide egg into pan
- Using a slotted spoon, fold egg whites and spoon water
over top of egg
- Cook egg 3 minutes (2 1/2 would be ok for very soft yolks)
- Using slotted spoon, lift egg out of water and allow any
residual to drain off
- Place egg onto a paper towel and very gently pat top with
edges to remove excess water
- Place egg on top of salad, drizzle all with a little olive oil
and add salt & pepper to taste
You could make a mustard dressing
or lemon dressing
for this as well.
Questions about this recipe?
Not the recipe you want? Enter an ingredient in the box below: