Poached Egg & Arugula Salad with Avocado, Tomato & Cream Cheese Toast
Indulge in the vibrant flavors of the Poached Egg & Arugula Salad with Avocado, Tomato & Cream Cheese Toast. This delightful dish combines creamy avocado, juicy cherry tomatoes, and peppery arugula, topped with perfectly poached eggs for a nutritious meal that shines at any time of day. It’s an ideal option for brunch or a light lunch, balancing flavors and textures beautifully. With its quick preparation and impressive presentation, this salad is sure to impress your family and friends while keeping your health in check.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Poaching, Toasting
- Cuisine: American
Ingredients
Scale
- 2 large eggs
- 1 cup arugula or mixed baby greens
- 56 cherry tomatoes, quartered
- 1 ripe avocado, diced or fanned
- 1 slice rustic bread or sourdough
- 1 tbsp herbed cream cheese
- 1 tsp balsamic vinegar
- Salt & pepper to taste
Instructions
- Poach the Eggs: In a saucepan with barely simmering water, add vinegar. Crack each egg into a small bowl and gently slip them into the water. Poach for 3-4 minutes until whites are set. Remove with a slotted spoon.
- Prepare the Toast: While eggs are poaching, toast the slice of bread until golden brown. Spread herbed cream cheese evenly on top.
- Assemble Salad: On a plate, place arugula as a base, add quartered tomatoes and avocado, drizzle with balsamic vinegar, and season with salt and pepper.
- Finish: Top the salad with poached eggs and sprinkle black sesame seeds over each egg before serving alongside your cream cheese toast.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 370mg