• 2 Ratings

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




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

  • 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.

  • 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.


2 Ratings
  • 5 star values: 1
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  • 3 star values: 1
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  • 1 star values: 0