Title: Poached Egg and Toast Salad - Martha Stewart
Categories: Breakfast Entree Egg Salad Grain
Yield: 4 Servings

1	tb	Olive oil
2	ts	Honey mustard
2 1/2	ts	Fresh lemon juice
2	ts	Red-wine vinegar
2	ts	Capers, rinsed and chopped
		Salt & freshly ground pepper
4	lg	Eggs
6	oz	Mesclun or other mixed salad greens
4		Slices seven-grain bread
3/4	c	Buckwheat or alfalfa sprouts (opt.)

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

2. 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.

3. While eggs are poaching, toss greens with dressing. Toast bread, tear each slice into pieces, and toss with salad greens. Arrange on 4 plates and top with a poached egg. Season to taste with salt and pepper and garnish with sprouts if desired.

Martha Stewart Living/August/94 Scanned & fixed by Di Pahl

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