Poached Egg Salad


½ cup (125mL) croutons
2 tbsp (30 mL) extra virgin olive oil, divided
2 eggs
4 cups (1 L) mixed salad leaves (approx)
2 garlic cloves, crushed
1 tbsp (15 mL) white wine vinegar
¼ cup (50 mL) crumbled light Feta cheese
Ground black pepper (0.5mL), to taste


Bring 3 inches (7.5 cm) of water to a boil in a saucepan. Reduce to a gentle simmer. Break one egg into a small dish. Gently slip egg into water. Repeat process with second egg. Cook in barely simmering water for 3 to 5 minutes or until cooked as desired. Meanwhile, divide the salad leaves between two plates. Arrange croutons over the leaves. Heat oil in a small fry pan; add the garlic and sauté for 1 minute. Add vinegar and heat through for about 30 seconds.

Remove eggs one at a time with a slotted spoon. Place a poached egg on each salad. Pour the warm dressing over each one. Scatter with Feta cheese and a little black pepper.

Makes 2 servings.

Nutrients per serving:

Calories: 289.7
Carbohydrate: 11.7 g
Protein: 10.9 g
Fat: 22.6 g
Sodium: 371.5 mg