FRISéE SALAD WITH POACHED EGG
This is inspired by a classic French country salad. The traditional dish includes thick-cut bacon, but this version is great without the meat. You can serve it as a starter, but I like to make a meal of it.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, salads and dressings
Time 4m
Yield Serves six
Number Of Ingredients 15
Steps:
- Combine the lettuce, herbs, red pepper and croutons in a large bowl.
- Poach the eggs. Fill a lidded frying pan with water, and bring to a boil. Add 1 tablespoon vinegar to the water. One at a time, break the eggs into a teacup, then tip from the teacup into the pan (do this in batches if necessary). Immediately turn off the heat under the pan and cover tightly. Leave for four minutes. Lay a clean dish towel next to the pan, and using a slotted spoon or spatula, carefully remove the poached eggs from the water. Set on the towel to drain.
- Whisk together the vinegars, salt, mustard and garlic. Whisk in the oil. Toss with the salad until thoroughly coated, and distribute among six salad plates. Top each serving with a poached egg. Season the egg with salt and pepper to taste, sprinkle with some thyme leaves and serve.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 18 grams, Carbohydrate 10 grams, Fat 23 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 341 milligrams, Sugar 2 grams, TransFat 0 grams
POACHED EGG AND TOAST SALAD
This is a great brunch or light supper without a lot of fuss. Actually, this is good any time of day. And it's low calorie.
Provided by sugarpea
Categories One Dish Meal
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 178.3, Fat 9.5, SaturatedFat 2.3, Cholesterol 186, Sodium 245.6, Carbohydrate 12.8, Fiber 2.1, Sugar 2.4, Protein 10.1
ROASTED-VEGETABLE SALAD WITH POACHED EGGS
A rich, runny egg yolk, sunny lemon juice, and a bit of olive oil make an instant dressing for this Roasted-Vegetable Salad with Poached Eggs. Serve it for breakfast or brunch.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 40m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 299 g, Fat 16 g, Fiber 7 g, Protein 11 g, SaturatedFat 3 g
POACHED EGG AND TOAST SALAD
Greens and sprouts turn classic eggs on toast into a satisfying brunch or late supper.
Provided by Martha Stewart
Number Of Ingredients 10
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.
Nutrition Facts : Calories 182 g, Cholesterol 213 g, Fat 10 g, Fiber 2 g, Protein 10 g, Sodium 227 g
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