Thursday, May 17, 2012

An Egg with a Few Greens for Supper

Egg Salad

This is a light lunch/supper or could be a first course for dinner-- done in 5-10 minutes.  Sweet and filling.  Crunchy and soft.  Make extra dressing and keep in the frig.

Note:  Dressing keeps longer without the shallots or onions.  And you can skip the dressing totally if you make the egg quite soft (runny) and use that as dressing.  Yes.

"Egg Salad #2"  serves 2

4 cups fresh baby spinach leaves
2 small tomatoes, sliced (Try the Mexican "brown" tomatoes--tasty and cheaper.)
2 carrots, sliced
1/4 c minced parsley
1/2 English cucumber, cut into thin half-moons
1t fresh lemon juice
2 poached eggs (slide raw eggs, each in a cup, into barely simmering water for 3-4 minutes til white is firm)

Dressing:  1 T balsamic vinegar, healthy pinch each kosher salt and fresh ground pepper, 1t minced shallot or garlic, optional, 1/2 t honey, 1/4 t dijon-style mustard, 2T extra-virgin olive oil--Whisk salt into vinegar.  Whisk in all else, though drizzle in 1T olive oil at a time, being sure it's incorporated well before adding the second,)

  1. Divide greens and vegetables between two large shallow bowls.  Drizzle equally with lemon juice and sprinkle with salt and pepper.
  2. Top with well-drained egg and drizzle with dressing.
  3. Serve with a piece of hot, buttered whole wheat toast. 
 Have fun cooking and taking care of yourself, 

first posted on more time at the table


  1. I have to admit to having a strong dislike for eggs but I have to say, the salad looks divine. Tasty, healthy and inexpensive.

  2. Sorry you don't like eggs! It is a good meal and doesn't cost a lot.


Love hearing from you! If you don't have gmail or a blog, you can choose "anonymous" from the comment pull-down menu. Sign your name within the comment box if you'd like. Thanks, Alyce