Green Salad with Poached Eggs and Cheese

 A plate of green salad with poached egg

Don't you like how eggs can be added to 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 fried or boiled eggs, then poached is a great option that provides you with a source of protein and improves brain function. Combine it with romaine, and you'll get a low calorie salad and tomato promotes heart health. 


  • 4 cups water
  • A pinch of salt
  • 2 large eggs
  • 1 head romaine lettuce
  • 1/4 cup crumbled goat cheese
  • 1 tomato
  • 1/2 Tablespoon extra-virgin olive oil
  • A pinch of ground black pepper


  1. Bring 4 cups of water to a boil.
  2. Turn the heat to low.
  3. Add a pinch of salt to the water and carefully crack one at a time 2 large eggs into the water. 
  4. Cook eggs 3 minutes. Take out. 
  5. Chop 1 head romaine lettuce. 
  6. Slice 1 tomato and add it to lettuce. 
  7. Spread around 1/4 cup of crumbled goat cheese. 
  8. Whisk 1/2 Tablespoon extra-virgin olive oil, a pinch of salt and pepper and mix with salad. 
  9. 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. 

serves 2