Title: Poached Egg and Toast Salad
Categories: Breakfast/b, Main dishes, Salads/dres
Yield: 4 Servings

1 tb Olive oil
2 ts Honey mustard
2 1/2 ts Lemon juice
2 ts Red wine vinegar
2 ts Capers -- rinsed and
Drained
Salt and freshly ground
Pepper
4 lg Eggs -- room temperature
6 oz Mesclun or mixed salad
Greens
4 sl Seven-grain bread
3/4 c Alfalfa sprouts

Whisk together 2 tablespoons water, oil, mustard, lemon juice, vinegar,
chopped capers and salt and pepper to taste in a bowl. Set aside.

In a large saucepan, bring about 2 inches of lightly salted water to a
boil;
turn down to a slow simmer. One at a time, carefully crack eggs into a
shallow
bowl and slide gently into water. Poach for 3 minutes. Remove with a
slotted
spoon, blotting well on towel to drain.

While eggs are poaching, toss greens with dressing. Toast bread, tear each
slice into pieces and toss with salad greens. Arrange on four plates and
top
with a poached egg. Season to taste with salt and pepper and garnish with
sprouts if desired.

Posted to MC-Recipe Digest V1 #156

Date: 16 Jul 1996 13:45:19 -0400

From: "McNamara, Kelly"

Recipe By : Martha Stewart Living