Spring Greens with Poached Egg

Home | Recipe Indexes | Dinner Party Menus | Food History | Diet - Health - Beauty

This is a classic French recipe. This salad makes a perfect lunch or a great appetizer. Everyone you serve this delightful salad to will want the recipe.

Also check out this Burgundy Salad with Poached Egg and more of Linda's Salads and Salad Dressing.

Don't forget to check out my Lamb Chops with Cracked Pepper and Rosemary dinner menu which includes this wonderful Spring Greens with Poached Egg.

Shop What's Cooking America - Check out What's Cooking America's large selection of salad bowls, salad tongs, salad green's spinner, lettuce keepers, salad dressing containers, and Linda's favorite Super-Fast Thermapen Thermometer.

Spring Greens with Poached Egg Recipe

Recipe Type: Salad and Salad Dressing, Poached Eggs
Cuisine: French
Yields: 4 servings
Prep time: 20 min

Ingredients:

Toasted Baguette Slices (see recipe below)
10 ounces of spring greens (baby salad greens), wash and spin dry
1/2 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
2 cloves garlic, minced
Coarse salt
Freshly ground black pepper
4 large eggs
1/4 cup chopped parsley leaves for garnish

Preparation:

Prepare Toasted Baguette Slices; set aside until ready to serve.

Pour 1 1/2 to 2 inches of water into a large frying pan and bring to a simmer while you prepare the salad.

In a large mixing bowl, place the salad greens; set aside.

In a small bowl or jar, whisk together the olive oil, vinegar, mustard, garlic, salt, and pepper. Pour over the greens and toss thoroughly. Arrange greens on individual plates; set salads aside.

Poach the eggs (see below):

How To Poach Eggs - Check out Linda's article on Poached Eggs:

I like to poach my eggs in a wide shallow pan. Use a pan that is at least 3-inches deep so there is enough water to cover the eggs, and they do not stick to the bottom of the pan. Also make sure your pan is wide enough to hold all the eggs you will be poaching, as you don't want the eggs to stick together. NOTE: I like to use a non-stick pan so the poached eggs will not stick to the bottom of the pan.

One at a time, break each egg onto a saucer or into small cups or bowls. Slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. Let the eggs flow out. Don't put too many eggs in the pot at one time. If the yolk breaks as you crack the egg or as you are putting the egg in the water, that egg is a goner. Pull it out and use it for something else or perhaps someone wants scrambled eggs instead.

poached eggs With a spoon, gently nudge the egg whites closer to their yolks.

Immediately cover with a lid and turn off the heat. Don't disturb the egg/eggs once you have put it in the water!

Set a timer for exactly 3 minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness desired.

When the eggs are done, lift each poached egg from the water with a slotted spoon, but hold it over the skillet briefly to let any water clinging to the egg drain off. Drain the eggs well.

Lay the drained poached eggs on top of the salad greens.

Sprinkle the top of each salad with parsley and pepper; place the toasted baguette slices around the edges of the plates. Serve immediately.

Makes 4 servings.

Toasted Baguette Slices:
1/4 cup extra-virgin olive oil
2 cloves garlic, crushed
4 thick slices (about 1/2-inch) of baguette-type bread

Preheat oven to 325 degrees F.

In a small saucepan over medium heat, heat olive oil. Add the garlic and cook 3 to 5 minutes or until it begins to color lightly; remove the garlic and discard. Remove from heat.

Brush the garlic oil on both sides of the bread slices and arrange in a single layer on a baking sheet. Bake 10 minutes; turn bread slices over and bake for an additional 10 minutes. Remove from oven and set aside.