Best 4 Poached Egg And Toast Salad Recipes
Indulge in a culinary symphony of flavors and textures with our delightful poached egg and toast salad recipes. From the classic pairing of poached eggs and toasted bread to innovative variations featuring avocado, arugula, and bacon, our collection offers a diverse range of salads to tantalize your taste buds. Whether you're seeking a quick and easy breakfast or a satisfying lunch, our recipes provide a symphony of flavors that will elevate your dining experience. Dive into the vibrant colors and textures of our poached egg and toast salad, and relish the burst of freshness with every bite.
**Recipes Featured:**
* **Classic Poached Egg and Toast Salad:** Savor the simplicity of this timeless dish, featuring perfectly poached eggs nestled atop crispy toast, adorned with a sprinkle of salt and pepper.
* **Avocado and Poached Egg Toast Salad:** Elevate your salad with the creamy richness of avocado, perfectly complemented by the soft yolk of a poached egg. Drizzle with a tangy balsamic vinaigrette for a harmonious blend of flavors.
* **Arugula and Poached Egg Toast Salad:** Experience a symphony of peppery arugula, crisp toast, and poached eggs, drizzled with a zesty lemon-tahini dressing. The zesty dressing adds a refreshing touch to this vibrant salad.
* **Bacon and Poached Egg Toast Salad:** Indulge in the classic combination of crispy bacon, poached eggs, and toasted bread, topped with a creamy hollandaise sauce. This hearty and satisfying salad is perfect for a brunch or lunch treat.
* **Smoked Salmon and Poached Egg Toast Salad:** Delight in the luxurious flavors of smoked salmon, poached eggs, and capers, served atop toasted bread. A dollop of crème fraîche adds a touch of richness and elegance to this sophisticated salad.
Embark on a culinary journey with our poached egg and toast salad recipes, and discover a world of flavors that will leave you craving more.
SIMPLE POACHED EGG AND AVOCADO TOAST
This Simple Poached Egg and Avocado Toast recipe is so simple and so delicious! Real, healthy food never tasted so good. YUM!
Provided by Pinch of Yum
Categories Breakfast
Time 10m
Yield 1
Number Of Ingredients 7
Steps:
- Bring a pot of water to boil (use enough water to cover the eggs when they lay in the bottom). Drop the metal rims (outer rim only) of two mason jar lids into the pot so they are laying flat on the bottom. When the water is boiling, turn off the heat and carefully crack the eggs directly into each rim. Cover the pot and poach for 5 minutes (4 for super soft, 4:30 for soft, 5 or more for semi-soft yolks).
- While the eggs are cooking, toast the bread and smash the avocado on each piece of toast. When the eggs are done, use a spatula to lift the eggs out of the water. Gently pull the rim off of the eggs (I do this right on the spatula, over the water) and place the poached eggs on top of the toast. Sprinkle with Parmesan cheese, salt, pepper, and fresh herbs; serve with the fresh quartered heirloom tomatoes.
Nutrition Facts : Calories 539 calories, Sugar 12.2 g, Sodium 470.9 mg, Fat 32.9 g, SaturatedFat 6.1 g, TransFat 0 g, Carbohydrate 38.6 g, Fiber 10.1 g, Protein 24.6 g, Cholesterol 329.4 mg
20 BEST WAYS TO COOK POACHED EGGS
Try these poached egg recipes for breakfasts that can't be topped! From eggs Benedict to soup to bowls, these healthy, easy dishes are sure to please.
Provided by insanelygood
Categories Breakfast Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a poached egg dish in 30 minutes or less!
Nutrition Facts :
FRISéE SALAD WITH POACHED EGG
This is inspired by a classic French country salad. The traditional dish includes thick-cut bacon, but this version is great without the meat. You can serve it as a starter, but I like to make a meal of it.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, salads and dressings
Time 4m
Yield Serves six
Number Of Ingredients 15
Steps:
- Combine the lettuce, herbs, red pepper and croutons in a large bowl.
- Poach the eggs. Fill a lidded frying pan with water, and bring to a boil. Add 1 tablespoon vinegar to the water. One at a time, break the eggs into a teacup, then tip from the teacup into the pan (do this in batches if necessary). Immediately turn off the heat under the pan and cover tightly. Leave for four minutes. Lay a clean dish towel next to the pan, and using a slotted spoon or spatula, carefully remove the poached eggs from the water. Set on the towel to drain.
- Whisk together the vinegars, salt, mustard and garlic. Whisk in the oil. Toss with the salad until thoroughly coated, and distribute among six salad plates. Top each serving with a poached egg. Season the egg with salt and pepper to taste, sprinkle with some thyme leaves and serve.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 18 grams, Carbohydrate 10 grams, Fat 23 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 341 milligrams, Sugar 2 grams, TransFat 0 grams
POACHED EGG AND TOAST SALAD
Greens and sprouts turn classic eggs on toast into a satisfying brunch or late supper.
Provided by Martha Stewart
Number Of Ingredients 10
Steps:
- Whisk together 2 tablespoons water, oil, mustard, lemon juice, vinegar, capers, and salt and pepper to taste in a bowl. Set aside.
- In a large saucepan, bring 2 inches of lightly salted water to a boil; reduce to a slow simmer. One at a time, carefully crack eggs into a shallow bowl, and slide gently into water. Poach for 3 minutes. Remove with a slotted spoon, blotting well on towel to drain.
- While eggs are poaching, toss greens with dressing. Toast bread, tear each slice into pieces, and toss with salad greens. Arrange on four plates, and top with a poached egg. Season to taste with salt and pepper, and garnish with sprouts if desired.
Nutrition Facts : Calories 182 g, Cholesterol 213 g, Fat 10 g, Fiber 2 g, Protein 10 g, Sodium 227 g
Tips:
- Use fresh eggs for the best flavor and texture.
- Bring the water to a gentle simmer before adding the eggs. This will help to prevent the eggs from overcooking.
- Cook the eggs for 3-4 minutes, or until the whites are set and the yolks are still runny.
- Immediately transfer the eggs to an ice bath to stop the cooking process.
- Use a slotted spoon to carefully remove the eggs from the ice bath and pat them dry.
- Season the eggs with salt and pepper, and serve them on top of toasted bread with your favorite toppings.
- For a richer flavor, use sourdough bread or whole wheat bread.
- Add a dollop of pesto or guacamole to the toast for extra flavor.
- Top the eggs with sliced avocado, diced tomatoes, crumbled bacon, or chopped herbs.
- Serve the salad immediately.
Conclusion:
Poached egg and toast salad is a delicious and easy-to-make breakfast, lunch, or brunch recipe. It's a great way to use up leftover eggs and bread, and it's also a healthy and satisfying meal. With a few simple ingredients and a little bit of time, you can create a delicious and nutritious salad that will keep you full and satisfied all day long.
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