Description
Indulge in the fresh and vibrant flavors of the Poached Egg & Arugula Salad with Avocado, Tomato & Cream Cheese Toast. This delightful dish combines perfectly poached eggs with creamy avocado, juicy cherry tomatoes, and peppery arugula, all served on a slice of herbed cream cheese spread over toasted rustic bread. Not only is it a feast for the eyes, but it also provides a nutritious boost perfect for breakfast or lunch. In just 15 minutes, you can enjoy a meal that’s light yet satisfying, making it ideal for busy mornings or leisurely brunches.
Ingredients
Scale
- 2 large eggs
- 1 cup arugula
- 56 cherry tomatoes, quartered
- 1 ripe avocado
- 1 tbsp herbed cream cheese
- 1 slice rustic bread
- 1 tsp balsamic vinegar
- Salt and pepper to taste
Instructions
- In a saucepan, heat water until barely simmering and add vinegar. Crack each egg into a small bowl and swirl the water gently before slipping in the eggs. Poach for 3-4 minutes.
- Toast the slice of bread until golden brown and spread herbed cream cheese on top.
- On a plate, layer arugula, then add quartered cherry tomatoes and diced avocado. Drizzle with balsamic vinegar and season as desired.
- Place poached eggs on top of the salad and sprinkle with black sesame seeds before serving alongside toast.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Poaching/Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 370mg