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Add a photoServings: 4
Ingredients
- 1 Tbsp. Extra virgin olive oil
- 2 tsp Honey mustard
- 2Â 1/2 tsp Lemon juice
- 2 tsp Red wine vinegar
- 2 tsp Capers -- rinsed and
- Â Â Liquid removed
- Â Â Salt and freshly grnd
- Â Â Pepper
- 4 lrg Large eggs -- room temperature
- 6 ounce Mesclun or possibly mixed salad
- Â Â Greens
- 4 slc Seven-grain bread
- 3/4 c. Alfalfa sprouts
Directions
- Whisk together 2 Tbsp. water, oil, mustard, lemon juice, vinegar, minced capers and salt and pepper to taste in a bowl. Set aside.
- In a large saucepan, bring about 2 inches of lightly salted water to a boil;turn down to a slow simmer. One at a time, carefully crack Large eggs into a shallowbowl and slide gently into water. Poach for 3 min. Remove with a slottedspoon, blotting well on towel to drain.
- While Large eggs are poaching, toss greens with dressing. Toast bread, tear each slice into pcs and toss with salad greens. Arrange on four plates and topwith a poached egg. Season to taste with salt and pepper and garnish with sprouts if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 4 servings | |
| Calories 198 | |
| Calories from Fat 121 | 61% |
| Total Fat 13.49g | 17% |
| Saturated Fat 2.82g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 214mg | 71% |
| Sodium 376mg | 16% |
| Potassium 156mg | 4% |
| Total Carbs 6.2g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.62g | 1% |
| Protein 13.39g | 21% |
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