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Poached Egg and Greens Winter Salad

Eggs are easy and make a wonderful dinner salad, especially with a friend.

Poached Egg and Greens Winter Salad from Best of Bridge Everyday Celebrations is a fast, easy and healthy meal, perfect for any time of day. 

  1. 1/4 cup (60 mL) canola oil, divided
  2. 2 slices sourdough bread, cubed
  3. 3/4 tsp (3 mL) salt, divided
  4. 1/4 tsp (1 mL) dried Italian seasoning
  5. 1 package (10 oz/300 g) baby kale
  6. 1 red bell pepper, thinly sliced
  7. 1/2 tsp (2 mL) black pepper
  8. 2 large eggs
  9. Hot pepper sauce or Sriracha for drizzling
  1. In a large skillet, heat 2 tbsp (30 mL) of the oil over medium heat. Add bread, 1/4 tsp (1 mL) of the salt and Italian seasoning; sauté for about 8 minutes or until golden. Scrape into a bowl.
  2. Return skillet to medium-high heat and add remaining oil. Sauté kale, red pepper and remaining salt and pepper for about 5 minutes or until wilted. Divide among two dinner plates and sprinkle each with croutons.
  3. Meanwhile, bring a pot of water to simmer. Gently crack 1 egg into a small bowl and lower into water. Repeat with remaining egg. Cook eggs for about 3 minutes or until desired doneness. Remove poached eggs with slotted spoon and place 1 on top of each salad plate. Drizzle with sauce to serve.
  4. Serves 2
  1. For a heartier salad, double up the eggs for each serving.
The Best of Bridge

This recipe is available in the book Best of Bridge Everyday Celebrations.