Green Salad with Poached Eggs and Cheese

A plate of green salad with poached egg

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. 

ingredients:

  • 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

instructions:

  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 2 large eggs one at at time 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.

Yield: 2

Green Salad with Poached Eggs and Cheese

ingredients:

  • 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

instructions:

  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 2 large eggs one at at time 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.

calories

224

fat (grams)

13.9

sat. fat (grams)

5.4

protein (grams)

14.8

sugar (grams)

5.5
Created using The Recipes Generator