Fresh Salad with Poached Egg

This salad is really fresh; perfect for a summer brunch on a patio with your family or friends, soaking up the sun. The taste is very similar to a Greek Salad, but I have changed a few things to make something slightly different.

I really like this combo of warm poached egg and fresh, tangy cucumbers and olives. Each time I make it, we really enjoy it. As most of my salads, this doesn't have any fancy dressing because I don't like adding extra calories, I prefer have a dessert afterwards :), but if you don't like the idea of just sprinkling your greens with lemon and olive oil, you can make a dressing of your choice. Honey & Mustard dressing would go really good with this salad.

Ingredients (2 people):
  • 2 cups of mixed baby greens or any greens of your choice
  • 1 cup of sliced fresh cucumber
  • 12 Kalamata olives (can add more)
  • 1/4 cup of chopped feta
  • 2 eggs poached
  • lemon
  • olive oil
  • salt and pepper to taste

Begin with poaching the eggs.

While the eggs are cooking, place the mixed greens on a plate. Then add cucumber slices, olives and feta on top. Season with some salt and pepper and sprinkle with lemon juice and olive oil. 

Place poached eggs in the middle and serve with bread of your choice.


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