Poached Egg Salad
Poached eggs, romaine, radicchio, and red grapes combine in this delicious side dish recipe that's ready in under 30 minutes.
Ingredients
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8 eggs
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2 medium leeks, thinly sliced
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2 cups seedless red grapes
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2 Tbsp. cider vinegar
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Salt and ground black pepper
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4 slices crusty bread, toasted
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1 10-oz. pkg. Italian mixed salad greens (romaine and radicchio)
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2 oz. blue cheese, crumbled (1/2 cup)
Directions
1.
In large skillet pour water to halfway up sides. Bring water to simmering (bubbles break surface). One at a time break an egg into measuring cup. Hold lip of cup close to water; carefully slide in egg, allowing each equal space in pan. Simmer, uncovered, 3 to 5 minutes, until whites are set and yolks begin to thicken but are not hard.
2.
Meanwhile, in second skillet cook leeks and grapes over medium heat in 2 tablespoons hot olive oil for 4 minutes, just until leeks are tender and grape skins burst. Remove from heat. Add vinegar. Sprinkle salt and pepper. With slotted spoon transfer eggs to toast. Serve with greens, leeks, grapes, and cheese. Serves 4.
Nutrition information
Calories 428, Total Fat 22 g, Saturated Fat 7 g, Monounsaturated Fat 10 g, Polyunsaturated Fat 3 g, Cholesterol 433 mg, Sodium 681 mg, Carbohydrate 39 g, Total Sugar 15 g, Fiber 4 g, Protein 21 g. Daily Values: Vitamin A 0%, Vitamin C 32%, Calcium 22%, Iron 25%.
Percent Daily Values are based on a 2,000 calorie diet
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