Poached Egg & Arugula Salad with Avocado, Tomato & Cream Cheese Toast
Indulge in a vibrant Poached Egg & Arugula Salad with Avocado, Tomato & Cream Cheese Toast, perfect for breakfast or lunch. This dish harmonizes the creamy texture of poached eggs with the peppery bite of fresh arugula, sweet cherry tomatoes, and luscious avocado. Served on a slice of herbed cream cheese toast, it’s not only visually appealing but also nutritious and satisfying.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Serves 1
- Category: Breakfast/Lunch
- Method: Poaching/Toasting
- Cuisine: American
Ingredients
Scale
- 2 large eggs
- 1 tsp vinegar (for poaching water)
- 1 cup arugula or mixed baby greens
- 56 cherry tomatoes, quartered
- 1 ripe avocado, diced or fanned
- 1 tsp balsamic vinegar
- 1 slice rustic bread or sourdough
- 1 tbsp herbed cream cheese
- 1 tsp black sesame seeds
- Salt & pepper to taste
- 1 tsp olive oil (optional for salad)
Instructions
- Poach the Eggs: Bring water to a gentle simmer in a saucepan and add vinegar. Crack eggs into small bowls before gently swirling water and slipping in eggs. Cook for 3-4 minutes until whites are set. Remove with a slotted spoon.
- Prepare the Toast: Toast the rustic bread until golden brown and spread with herbed cream cheese.
- Assemble the Salad: On a plate, layer arugula, quartered cherry tomatoes, and avocado slices. Drizzle with balsamic vinegar.
- Finish: Place poached eggs on salad and sprinkle with black sesame seeds. Serve toast on the side.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 370mg