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Title: Poached Egg And Toast Salad
Yield: 4 Servings

Ingredients

      1 tb olive oil
      2 ts honey mustard
  2 1/2 ts lemon juice
      2 ts red wine vinegar
      2 ts capers; rinsed and drained
           Salt and freshly ground
           -pepper
      4 lg eggs; room temperature
      6 oz mesclun or mixed salad
           -greens
      4 sl seven-grain bread
    3/4 c  alfalfa sprouts

Instructions

Whisk together 2 tablespoons water, oil, mustard, lemon juice, vinegar,
chopped 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 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.

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Per serving (excluding unknown items): 1129 Calories; 8g Fat (6% calories
from fat); 7g Protein; 281g Carbohydrate; 181mg Cholesterol; 114mg Sodium

Nutr. Assoc. : 0 1644 4163 0 0 0 0 0 731 0

Contributor: Martha Stewart Living

Preparation Time: 0:00

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