EatSmarter exclusive recipe

Brasserie-Style Salad

with Poached Eggs
Average: 5 (1 vote)
(1 vote)
Brasserie-Style Salad

Brasserie-Style Salad - Olive tapenade-topped baguette slices make the perfect accompaniment to this hearty salad

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Health Score:
8,6 / 10
50 min.

Healthy, because

Even smarter

Nutritional values

The eggs provide high-quality protein as well as brain and nerve food: lecithin. It is a component of all cell membranes and nerve tissue. With its positive effect on mental function, it helps us to keep a cool head even in stressful situations.

For more bite, sprinkle the salad with a few chopped walnut kernels. They provide a tanning agent that stimulates the immune system.

1 serving contains
(Percentage of daily recommendation)
Calorie320 kcal(15 %)
Protein12 g(12 %)
Fat25 g(22 %)
Carbohydrates9 g(6 %)
Sugar added0 g(0 %)
Roughage2 g(7 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.8 μg(9 %)
Vitamin E3.3 mg(28 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.9 mg(33 %)
Vitamin B₆0.2 mg(14 %)
Folate70 μg(23 %)
Pantothenic acid1.2 mg(20 %)
Biotin17.7 μg(39 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C14 mg(15 %)
Potassium311 mg(8 %)
Calcium87 mg(9 %)
Magnesium41 mg(14 %)
Iron2.7 mg(18 %)
Iodine10 μg(5 %)
Zinc1.4 mg(18 %)
Saturated fatty acids4.9 g
Uric acid45 mg
Cholesterol245 mg
Development of this recipe:


1 head Frisée
½ head Lollo rossa (red-leaf lettuce)
60 grams oil-cured black olives (pitted)
25 grams Caper (from a jar)
2 Anchovy fillet (from a jar)
½ lemon
1 tablespoon olive oil
4 slices Whole-grain baguette
60 grams Prosciutto
1 Red onion
3 tablespoons White vinegar
4 eggs
7 tablespoons light Vinaigrette
How healthy are the main ingredients?
olive oillemonegg

Kitchen utensils

1 Pot, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Slotted spoon, 1 Whisk, 1 Salad spinner

Preparation steps

Brasserie-Style Salad preparation step 1

Rinse and spin dry romaine and red leaf lettuces. Tear into bite-sized pieces.

Brasserie-Style Salad preparation step 2

To make tapenade: Drain olives, capers and anchovies and chop coarsely. Squeeze 1 tablespoon lemon juice. In a small bowl, mix together lemon juice, olive oil, olives, capers and anchovies. Season with pepper.

Brasserie-Style Salad preparation step 3

Broil bread slices or toast in a dry frying pan over medium-high heat until golden-brown on both sides. Spread tapenade on toasted bread slices.

Brasserie-Style Salad preparation step 4

Trim edge of fat from prosciutto and cut into thin strips. Peel onion and cut into thin rings.

Brasserie-Style Salad preparation step 5

Mix 1.5 liters (approximately 6 cups) of water and vinegar in a large pot and bring to a boil. Gently crack eggs into a bowl.

Brasserie-Style Salad preparation step 6

Whisk boiling water vigorously so that it forms a vortex. Gently pour in eggs allowing the moving liquid to keep the eggs separate from each other. Bring water to a boil again, then remove the pot from the heat and let eggs stand for 3-4 minutes. 

Brasserie-Style Salad preparation step 7

Meanwhile, in a large bowl, toss together lettuces and vinaigrette. Divide among bowls or deep plates, and top with prosciutto and onion rings.

Brasserie-Style Salad preparation step 8

With a slotted spoon, lift eggs out of poaching liquid and drain on paper towels. Serve each salad topped with 1 egg and 1 slice of tapenade-topped bread.