Poached Egg & Arugula Salad with Avocado, Tomato & Cream Cheese Toast
Discover the vibrant flavors of our Poached Egg & Arugula Salad with Avocado, Tomato & Cream Cheese Toast. This delightful dish is perfect for breakfast, brunch, or a light lunch, featuring perfectly poached eggs nestled on a bed of peppery arugula, fresh cherry tomatoes, and creamy avocado. Served alongside a slice of herbed cream cheese toast, each bite is a harmonious blend of textures and tastes that will leave you feeling nourished and satisfied. With just 15 minutes to prepare, this meal is not only quick but also packed with nutrients to fuel your day.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Poaching
- Cuisine: American
Ingredients
Scale
- 2 large eggs
- 1 tsp vinegar (for poaching water)
- 1 cup arugula or mixed baby greens
- 56 cherry tomatoes, quartered
- 1 ripe avocado, diced
- 1 tsp balsamic vinegar
- 1 slice rustic bread or sourdough
- 1 tbsp herbed cream cheese
- Salt and pepper to taste
- 1 tsp black sesame seeds
- 1 tsp olive oil (optional for salad)
Instructions
- Heat water in a saucepan until barely simmering and add vinegar.
- Crack each egg into a small bowl and gently slip them into the water. Poach for 3-4 minutes until the whites are set.
- Toast the slice of bread until golden brown and spread herbed cream cheese on top.
- Assemble the salad by placing arugula on a plate, topping it with cherry tomatoes and avocado. Drizzle with balsamic vinegar.
- Place the poached eggs on top of the salad and season with salt, pepper, and black sesame seeds before serving alongside the cream cheese toast.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 380mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 370mg