Description
A light and nutritious salad featuring poached eggs atop fresh arugula, cherry tomatoes, and avocado, paired with creamy herbed cream cheese spread on toasted rustic bread. Perfect for a healthy breakfast or light lunch, combining creamy textures with tangy and fresh flavors.
Ingredients
Scale
Poached Eggs and Salad
- 2 large eggs
- 1 cup arugula or mixed baby greens
- 56 cherry tomatoes, quartered
- 1 ripe avocado, diced or fanned
Toast
- 1 slice rustic bread or sourdough
- 1 tablespoon herbed cream cheese
Optional Dressing
- Balsamic vinegar, for drizzling
- Olive oil, for drizzling (optional)
Seasoning
- Black sesame seeds, for sprinkling
- Salt and pepper, to taste
Instructions
- Poach the Eggs: Heat water in a saucepan until it is barely simmering and add a splash of vinegar. Crack each egg into a small bowl and gently slip them one at a time into the simmering water. Poach the eggs for 3–4 minutes until the whites are set but the yolks remain runny. Remove the eggs carefully with a slotted spoon and set aside.
- Toast the Bread: Toast the slice of rustic bread or sourdough until it reaches a golden brown color. Remove from the toaster or skillet and spread the 1 tablespoon of herbed cream cheese evenly across the warm toast.
- Prepare the Salad Base: On a serving plate, arrange the arugula or mixed baby greens as the salad base. Add the quartered cherry tomatoes and diced or fanned avocado over the greens. Drizzle the salad lightly with balsamic vinegar and olive oil, if using, to add brightness and richness.
- Assemble and Season: Place the poached eggs gently atop the salad mixture. Sprinkle black sesame seeds across the entire dish and season with salt and freshly ground pepper to taste. Serve the salad alongside the herbed cream cheese toast for a balanced and flavorful meal.
Notes
- Use fresh eggs for best poaching results—older eggs tend to spread in the water.
- Adding a splash of vinegar helps the egg whites coagulate quickly for a neater poach.
- Adjust the amount of balsamic vinegar and olive oil to your taste for dressing.
- To make this dish vegan or vegetarian-friendly without eggs, substitute the poached eggs with grilled tofu or omit the eggs entirely.
- For extra texture and flavor, sprinkle toasted nuts or seeds over the salad in addition to black sesame seeds.
- This recipe is best served immediately to enjoy the creamy yolk with the fresh salad ingredients.
