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Poached Egg and Toast Salad

Greens and sprouts turn classic eggs on toast into a satisfying brunch or late supper.

  • servings: 4




  • 1 tablespoon olive oil
  • 2 teaspoons honey mustard
  • 2 1/2 teaspoons freshly squeezed lemon juice
  • 2 teaspoons red-wine vinegar
  • 2 teaspoons capers, rinsed and chopped
  • Salt and freshly ground black pepper
  • 4 large eggs
  • 6 ounces mesclun or other mixed salad greens
  • 4 slices seven-grain bread
  • 3/4 cup buckwheat or alfalfa sprouts, (optional)


  1. Step 1

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

  2. Step 2

    In a large saucepan, bring 2 inches of lightly salted water to a boil; reduce 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. Step 3

    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.

Martha Stewart Living, August 1994