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Cobb Salad with Poached Eggs

The runny yolk becomes part of the dressing. Try this trick to enrich pasta, soups, and rice dishes.

  • Servings: 2
Cobb Salad with Poached Eggs

Source: Everyday Food, March 2010

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

  1. 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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