Description
Indulge in the vibrant flavors of the Poached Egg & Arugula Salad with Avocado, Tomato & Cream Cheese Toast. This delightful dish combines creamy avocado, juicy cherry tomatoes, and peppery arugula, all beautifully topped with perfectly poached eggs. Whether you’re enjoying it for breakfast or lunch, this salad is not only visually stunning but also packed with essential nutrients. The addition of herbed cream cheese on toasted rustic bread elevates the meal, making it a satisfying choice any time of day. Quick to prepare in just 15 minutes, this recipe offers a delicious balance of textures and flavors that will brighten your culinary experience.
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 tablespoon herbed cream cheese
Instructions
- To poach the eggs, heat water in a saucepan until barely simmering and add vinegar. Crack each egg into a bowl and gently slip into the water. Poach for 3–4 minutes until whites are set; remove with a slotted spoon.
- Toast the bread until golden brown and spread herbed cream cheese on top.
- On a plate, arrange arugula as a base and add quartered tomatoes and diced avocado. Drizzle with balsamic vinegar and optional olive oil.
- Place poached eggs atop the salad mixture, sprinkle black sesame seeds over everything, season with salt and pepper to taste, and serve alongside your toast.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast/Lunch
- Method: Poaching/Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 2g
- Sodium: 380mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 370mg