No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


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


  • 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


  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.

Reviews (0)

Related Topics