Poached Egg & Arugula Salad with Avocado, Tomato & Cream Cheese Toast
Indulge in the deliciously vibrant Poached Egg & Arugula Salad with Avocado, Tomato & Cream Cheese Toast, a perfect option for breakfast or lunch. This dish features perfectly poached eggs nestled on a bed of peppery arugula, complemented by creamy avocado and sweet cherry tomatoes. The addition of herbed cream cheese spread atop rustic toast provides a delightful crunch, making each bite a flavorful experience. Quick to prepare in just 15 minutes, this nutritious meal is packed with protein and healthy fats, ensuring you feel satisfied and energized throughout the day.
- 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
- Salt & pepper to taste
- 1 tsp olive oil (optional for salad)
- 1 slice rustic bread or sourdough
- 1 tbsp herbed cream cheese
- 1 tsp black sesame seeds
Instructions
- Poach the Eggs: Heat water in a saucepan until barely simmering. Add vinegar. Crack eggs into small bowls and gently slip them into the water. Poach for 3-4 minutes until whites are set. Remove with a slotted spoon.
- Prepare the Toast: Toast the rustic bread until golden brown. Spread herbed cream cheese generously on top.
- Assemble the Salad: On a plate, layer arugula, quartered tomatoes, and sliced avocado. Drizzle with balsamic vinegar and optional olive oil.
- Finish the Plate: Place poached eggs on top of the salad, sprinkle with salt and pepper to taste, and serve alongside your toast.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 250mg
- Fat: 23g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 8g
- Protein: 16g
- Cholesterol: 370mg