Poached Egg & Arugula Salad with Avocado, Tomato & Cream Cheese Toast
Enjoy a vibrant Poached Egg & Arugula Salad with Avocado, Tomato & Cream Cheese Toast that’s healthy and delicious! Try it today!
- 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: In a saucepan, heat water to a gentle simmer and add vinegar. Crack each egg into small bowls and gently slide them into the water. Cook for 3–4 minutes until whites are set. Remove with a slotted spoon.
- Prepare the Toast: Toast the slice of rustic bread until golden brown and spread with herbed cream cheese.
- Assemble the Salad: On a plate, arrange arugula, quartered cherry tomatoes, and diced avocado. Drizzle with balsamic vinegar.
- Finish the Plate: Place poached eggs atop the salad, sprinkle with salt and pepper, and serve with the toast on the side.
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 3g
- Sodium: 370mg
- Fat: 34g
- Saturated Fat: 9g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 370mg