Cobb Salad with Poached Eggs
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The runny yolk becomes part of the dressing. Try
this trick to enrich pasta, soups, and rice dishes.
Cobb Salad with Poached Egg
Love Cobb salads? Try this twist on the classic, which uses a poached egg. Sarah Carey, editor in chief of Everyday Food, shows you how.
Everyday Food, March 2010
- Yield Serves 2
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons red-wine vinegar
- 1 teaspoon Dijon mustard
- Coarse salt and ground pepper
- 1 head Bibb lettuce, leaves separated and torn
- 1/2 cup shredded cooked chicken
- 2 strips crisp cooked bacon, crumbled
- 2 tablespoons crumbled blue cheese
- 2 warm Easy Poached Eggs
Directions
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In a small bowl, whisk together oil, vinegar, and mustard; season dressing with salt and pepper. Divide lettuce between two plates and add chicken, bacon, and cheese. Top each salad with a poached egg. Serve with dressing on the side.
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