Don't you like how eggs can be eaten at any time of the day? I sure do. There is not always time in the morning to cook eggs, and sometime I am not even in the mood for an egg in the morning. So lunch is usually when I like to cook eggs. This green salad with poached eggs makes a perfect lunch with protein and nutrition. If you are tired of scrambled or boiled eggs, then poached eggs are a great option that provide you with a source of protein and improve brain function. Combine it with romaine, and you'll get a low calorie salad and tomato that promotes heart health.
4 cups water
A pinch of salt
2 large eggs
1 head romaine lettuce
1/4 cup crumbled goat cheese
1/2 Tablespoon extra-virgin olive oil
A pinch of ground black pepper
Bring 4 cups of water to a boil.
Turn the heat to low.
Add a pinch of salt to the water and carefully crack 2 large eggs one at at time into the water.
Cook eggs 3 minutes. Take out.
Chop 1 head romaine lettuce.
Slice 1 tomato and add it to lettuce.
Spread around 1/4 cup of crumbled goat cheese.
Whisk 1/2 Tablespoon extra-virgin olive oil, a pinch of salt and pepper, and mix with salad.
Place 2 poached eggs on top of the salad.
* some people add vinegar to the water when making poached egg, I don't like the taste of the egg, but you can.