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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

  1. 2 large handfuls wild arugula or organic baby arugula
  2. 1-2 very thin slices prosciutto, cut into bite-sized pieces
  3. 2 oz. - 1/4 cup finely sliced sweet onion
  4. 1 large very fresh egg
  5. 2 tsp lemon juice (or vinegar)
  6. Balsamic vinegar
  7. Olive Oil
  8. Kosher Salt
  9. Fresh black pepper

How to make it

  1. Bring about 3 cups water to a boil in a small saucepan
  2. Prepare the greens and place into a large bowl
  3. Add prosciutto and onion
  4. Drizzle with balsamic vinegar to taste
  5. Crack egg into a small ramekin
  6. When water boils, add lemon juice and reduce heat slightly. Note: Water should be at a nice simmer but not a full boil.
  7. Gently dip ramekin into water and slide egg into pan
  8. Using a slotted spoon, fold egg whites and spoon water over top of egg
  9. Cook egg 3 minutes (2 1/2 would be ok for very soft yolks)
  10. Using slotted spoon, lift egg out of water and allow any residual to drain off
  11. Place egg onto a paper towel and very gently pat top with edges to remove excess water
  12. 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.

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