MAKES: 4 SERVINGS
START TO FINISH: 20 MINS
8 cups torn escarole or arugula
1 large tomato, halved and cut into wedges
1/2 cup frozen peas, thawed
1 recipe Red Wine Vinaigrette
1/4 cup finely shredded Parmesan cheese (1 ounce)
4 slices whole grain country-style bread, toasted
- Divide escarole and tomato among four salad bowls. Divide peas among the salad bowls; set aside.
- For poached eggs, line a plate with paper towels; set aside. Fill a large skillet with 2 inches of water.* Bring water to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water). Break 1 of the eggs into a cup and slip egg into the simmering water. Repeat with the remaining 3 eggs, allowing each egg an equal amount of space in the skillet. Simmer eggs, uncovered, for 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, carefully transfer eggs to the prepared plate to dry.
- Place an egg on top of each salad. Drizzle with Red Wine Vinaigrette. Sprinkle with Parmesan cheese. Serve with toast.
From the Test Kitchen
If desired, add a teaspoon of white vinegar to the water. This will help the egg stay together while cooking and will produce less stringy pieces of egg white.
Red Wine Vinaigrette
2 tablespoons red wine vinegar
4 teaspoons olive oil
1 teaspoon snipped fresh oregano or 1/2 teaspoons dried oregano, crushed
1/2 teaspoon Dijon-style mustard
1/4 teaspoon cracked black pepper
1/8 teaspoon salt
- In a screw-top jar combine vinegar, oil, oregano, mustard, pepper, and salt. Cover and shake well to combine.
Nutrition Facts (Escarole and Poached Egg Salad)
Per serving: 272 kcal , 13 g fat (3 g sat. fat , 2 g polyunsaturated fat , 6 g monounsaturated fat ), 215 mg chol. , 432 mg sodium , 23 g carb. , 8 g fiber , 4 g sugar , 17 g pro.