I am a creature of habit. I find something that works, does not make me sick to my stomach, makes me feel full, and I am happy to eat it every day. For some odd reason, my new habit became a poached egg over baby greens for breakfast. You don’t need oil to make a dressing, the creaminess of the poached egg creates a rich dressing to the salad.
What is also nice about this is the speed of which you make it. It takes only a few minutes to cook the egg and you don’t have to waste time with having oil emulsify in a dressing. The protein keeps you full, and of course I have to add Sriracha, which to my surprise only has 100mg sodium per serving. SCORE!
Here’s what I use:
- 1 serving of baby mixed greens
- splash of champagne vinegar
- 1 egg poached in water and white vinegar
- fresh ground pepper
Heat water until boiling with about 1/4 cup of white vinegar in a small pan or deep edged pot, (enough to submerge the egg). Reduce head to a rolling simmer and cook the egg in the water for 3-4 minutes. NOTE: this makes a soft boiled egg. I personally do a double transfer to make sure the egg is drained well. You can remove it with a slotted spoon, place it on a small dish to further drain, and then transfer it to your salad. I bet there is a professional way to do this that does not add extra dishes, but this has worked best for me.
Sprinkle the greens with the champagne vinegar, add the egg, freshly cracked pepper, and enough Sriracha to make you happy. The yolk of the eggs blends with the greens and hot sauce to create a creamy dressing.
Quick, easy, done. Enjoy!