Poached Egg & Arugula Salad with Avocado, Tomato & Cream Cheese Toast
Enjoy this refreshing Poached Egg & Arugula Salad with Avocado, Tomato & Cream Cheese Toast that’s perfect for any meal. Try it today!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Poaching, Toasting
- Cuisine: American
Ingredients
Scale
- 2 large eggs
- 1 cup arugula or mixed baby greens
- 56 cherry tomatoes, quartered
- 1 ripe avocado, diced or fanned
- 1 slice rustic bread or sourdough
- 1 tbsp herbed cream cheese
- 1 tsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Poach the eggs by heating water in a medium saucepan until barely simmering. Add vinegar. Crack each egg into small bowls and gently slip them into the water. Poach for 3-4 minutes until whites are set. Carefully remove with a slotted spoon.
- Toast the rustic bread until golden brown and spread herbed cream cheese over it.
- On a plate, arrange arugula as the base, scatter quartered tomatoes around it, and top with diced avocado. Drizzle with balsamic vinegar.
- Place poached eggs atop the salad, sprinkle with salt, pepper, and optional black sesame seeds for added crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 390mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 370mg