Poached Egg Salad with Warm Dressing


1/2 cup croutons
2 tbsp extra virgin olive oil, divided 2 eggs
4 cups mixed salad leaves
2 garlic cloves, crushed
1 tbsp white wine vinegar
1/4 cup crumbled light Feta cheese
ground black pepper to taste


  1. Bring 3 inches of water to a boil in a saucepan. Reduce to a gentle simmer.
  2. Break one egg into a small dish. Gently slip egg into the water. Repeat process with second egg. Cook in barely simmering water for 3 to 5 minutes or until cooked as desired.
  3. Meanwhile, divide the salad leaves between two plates. Arrange croutons over the leaves.
  4. Heat oil in a small fry pan. Add the garlic and saute for 1 minute. Add vinegar and heat through for about 30 seconds.
  5. Remove eggs one at a time with a slotted spoon. Place a poached egg on each salad. Pour the warm dressing over each one. Scatter with Feta cheese and a little black pepper before serving.

Makes 2 servings.

Source: Manitoba Egg farmers