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Lunch & Luncheon Recipes

= 30 minutes or less
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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!

For one person:
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
  • 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?

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