Poached Egg Chef's Salad

Poached Egg Chef's Salad--Yum

 When I lived in Germany, I was greatly amazed at the foods that arrived at table with a fried egg on top.  (Beer at McDonald's was another eye opener.)  I don't think I'd seen a fried egg on a pork steak before.  Or on a beef steak.  I got used to it.  The eggs were just barely over easy and if you pricked the yoke with your fork, the gooey orange centers became a decadent, yummy sauce.  My father would have loved it.

Fast forward to summers in Minnesota.  Hot nights and no energy for the grill.  A lovely bowl of any greens, some (any) vegetables from the market, two poached eggs and you're set.  A bit of tomato is great.  A light, but filling meal with no leftovers.  No special ingredients and lovely for one person.   Did I say quick?  Dinner!

Poached Egg Chef's Salad with Vinaigrette serves 1

2 cups fresh greens
1/2 cup chopped fresh vegetables (carrots, celery, broccoli, etc.)
1 scallion, minced (or 1 tablespoon shallot or red onion)
1 slice turkey or ham, chopped or sliced 1/4" thick
1 slice cheese, sliced 1/4" thick
3 cherry tomatoes or 1/2 cup chopped fresh tomato
1T grated Parmesan cheese
Kosher salt and freshly ground pepper
2 poached eggs*
1t fresh lemon juice

Vinaigrette:  Whisk together:  1 tsp white wine vinegar, pinch each salt and pepper, a tiny dab of Dijon mustard.  Then, continuing whisking, add 1T olive oil. Taste and adjust seasonings. 

In a large bowl, place cleaned greens and add the vegetables, meat and sliced cheese.  Sprinkle with Parmesan cheese, salt and pepper.   Add poached eggs, gently tapping the slotted spoon on a towel to remove excess water before placing  at the center of the salad.  Salt and pepper the eggs.  Squeeze the lemon juice over all and drizzle with vinaigrette.

*To poach two eggs:  Check out this wikihow clip.

Or follow my directions:   Heat 2" water to simmering in a small skillet.  Break one egg into a ramekin or small cup.  Slowly pour the egg into the water, stopping after the first bit of white is in..then continuing with the remainder of the egg.  Repeat with the other egg.  Cook 3 minutes or so or until the yolk is as done as you like.  Remove with a slotted spoon or ladle.  Tap off excess water before adding to salad or eating.  Eggs can be made ahead (undercook them a bit), stored in the frig and reheated gently in water right before serving.

Enjoy cooking and taking care of yourself,
Alyce