Mixed Salad with Poached Egg
A fresh and satisfying salad with crisp lettuce, juicy tomatoes, bell pepper, briny black olives, and a perfectly poached egg on top. Drizzled with olive oil and finished with fresh basil, this is a light yet filling meal.
- Total time
- 25 min
- Servings
- 2
- Calories
- 320
- Protein
- 12g
Ingredients
- 4 cups mixed salad greens
- 1 large tomato
- 1 medium bell pepper
- ½ cup black olives
- 2 large eggs
- 3 tablespoons olive oil
- ¼ cup fresh basil leaves
- ½ teaspoon salt
Instructions
- 1
Wash and dry the 4 cups mixed salad greens. Core and chop the 1 large tomato into bite-sized pieces. Seed and slice the 1 medium bell pepper into thin strips.
- 2
In a large bowl, combine the greens, tomato, bell pepper, and 0.5 cup black olives. Toss gently to mix.
- 3
Fill a medium saucepan with water and bring to a gentle simmer over medium heat. Add 1 teaspoon of salt (optional) to the water.
- 4
Crack each of the 2 eggs into a small bowl. Stir the simmering water to create a gentle whirlpool, then slide one egg into the center. Cook for 3-4 minutes until the white is set but the yolk is still soft. Remove with a slotted spoon and repeat with the second egg.
- 5
Drizzle the salad with 3 tablespoons olive oil and sprinkle with 0.5 teaspoon salt. Toss to coat.
- 6
Divide the salad between two plates. Place one poached egg on top of each salad. Garnish with fresh basil leaves and serve immediately.
- 7
Optional: Add a pinch of black pepper or a squeeze of lemon juice for extra brightness.
Tools you’ll need
- Large salad bowl
- Medium saucepan
- Slotted spoon
- Small bowl
- Chef's knife
- Cutting board
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
