Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Green Salad with Tomatoes and Poached Egg
- For the dressing
- 2 Tbsps balsamic vinegar
- 4 Tbsps olive oil
- 1 tsp Mustard
- salt
- peppers
Halve the endives lengthwise and cut out the tough center stalk. Separate the lettuce leaves. Rinse tomatoes, arugula, lettuce, and endive well, shake dry and cut into bite-size pieces. Halve tomatoes and cut into slices. Arrange all the vegetables on plates. Rinse the parsley, shake dry and remove leaves. Make a dressing by mixing the vinegar, oil, and mustard. Season with salt and pepper and sprinkle over the salad and garnish with parsley.
Bring water and vinegar to a boil. Crack the eggs one at a time into a cup, then gently slide into the vinegar water. Poach each egg for 4 minutes and remove from the water with a slotted spoon. Arrange the eggs on top of the salad and sprinkle with freshly ground pepper.
Toast bread slices and cut into shapes with a cookie cutter. Serve toast alongside the salad.
(Percentage of daily recommendation)
Calorie | 469 cal. | (22 %) | ||
Protein | 26 g | (27 %) | ||
Fat | 28 g | (24 %) | ||
Carbohydrates | 28 g | (19 %) | ||
Sugar added | 0 g | (0 %) | ||
Roughage | 4.7 g | (16 %) |