Poached egg and toast salad Recipe

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Poached egg and toast salad

Artist:	_	Yield:	4
Categories:	Breakfast, Entrees, Poached, Salads, Sauces & Dressings	Rating:	0
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Ingredients:

1	tbsp	Olive oil
2	tsp	Honey mustard
2 1/2	tsp	Lemon juice
2	tsp	Red wine vinegar
2	tsp	Capers -- rinsed and
		Drained
		Salt and freshly ground
		Pepper
4	large	Eggs -- room temperature
6	oz	Mesclun or mixed salad
		Greens
4	slice	Seven-grain bread
3/4	cup	Alfalfa sprouts

Procedures:

1	Whisk together 2 tablespoons water, oil, mustard, lemon juice, vinegar, chopped capers and salt and pepper to taste in a bowl.
2	Set aside.
3	In a large saucepan, bring about 2 inches of lightly salted water to a boil; turn down to a slow simmer.
4	One at a time, carefully crack eggs into a shallow bowl and slide gently into water.
5	Poach for 3 minutes.
6	Remove with a slotted spoon, blotting well on towel to drain.
7	While eggs are poaching, toss greens with dressing.
8	Toast bread, tear each slice into pieces and toss with salad greens.
9	Arrange on four plates and top with a poached egg.
10	Season to taste with salt and pepper and garnish with sprouts if desired