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. 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.
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. Immediately cover with a lid and turn off the heat. Set a timer for exactly three 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. Lift each perfectly 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 well and lay on salad greens.
Sprinkle the top of the salads 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.
