Poached Eggs with Frisee and Arugula Salad
Print Pin Add to CollectionServings: 2
Calories: 715kcal
Ingredients
Sausage
- 4 Breakfast sausage links
Poached eggs
- 2 TBSP White vinegar
- 4 Eggs large
Dressing
- 2 TBSP Extra-virgin olive oil
- 1 TBSP Balsamic vinegar
- 1 tsp Dijon mustard
- 1 clove Garlic minced
- Salt to taste
- Black pepper to taste
Frisée and arugula salad
- 1 cup Frisée lettuce washed and torn
- 1 cup Arugula washed
Toast with Butter
- 2 slices Your choice of bread toasted
- 2 TBSP Butter for spreading
Orange juice
- 16 oz Orange juice
Instructions
- Prep the ingredients per the instructions above.
- Heat a skillet over medium heat and cook the sausage links until browned and cooked according to the directions on the package.
- Fill a large saucepan with water and bring it to a gentle simmer over medium heat. Add the white vinegar to the water.
- Prepare the salad dressing. In a small bowl, whisk together the olive oil, balsamic vinegar, dijon mustard, minced garlic, salt, and black pepper.
- In a separate mixing bowl, combine the frisée lettuce and arugula.
- Pour the prepared dressing over the salad greens and toss gently to coat. Set aside.
- Toast the bread slices until golden brown, then spread each slice with butter. Keep warm.
- Once the water is simmering, carefully crack the eggs, one at a time, into the water.
- Poach the eggs for 3-4 minutes until the whites are set, but the yolks are still runny.
- While the eggs are poaching, divide the prepared salad evenly between two plates.
- Once the eggs are cooked to your liking, use a slotted spoon to carefully remove them from the water and place them on top of the salad.
- Place a slice of buttered toast on each plate.
- Serve the poached eggs with frisée and arugula salad, buttered toast, sausage, and a glass of orange juice.
Nutrition
Calories: 715kcal | Carbohydrates: 40g | Protein: 25g | Fat: 50g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 398mg | Sodium: 739mg | Potassium: 813mg | Fiber: 2g | Sugar: 22g | Vitamin A: 1560IU | Vitamin C: 116mg | Calcium: 141mg | Iron: 4mg
Poached Eggs with Frisee and Arugula Salad
Ingredients
Sausage
- 4 Breakfast sausage links
Poached eggs
- 2 TBSP White vinegar
- 4 Eggs large
Dressing
- 2 TBSP Extra-virgin olive oil
- 1 TBSP Balsamic vinegar
- 1 tsp Dijon mustard
- 1 clove Garlic minced
- Salt to taste
- Black pepper to taste
Frisée and arugula salad
- 1 cup Frisée lettuce washed and torn
- 1 cup Arugula washed
Toast with Butter
- 2 slices Your choice of bread toasted
- 2 TBSP Butter for spreading
Orange juice
- 16 oz Orange juice
Instructions
- Prep the ingredients per the instructions above.
- Heat a skillet over medium heat and cook the sausage links until browned and cooked according to the directions on the package.
- Fill a large saucepan with water and bring it to a gentle simmer over medium heat. Add the white vinegar to the water.
- Prepare the salad dressing. In a small bowl, whisk together the olive oil, balsamic vinegar, dijon mustard, minced garlic, salt, and black pepper.
- In a separate mixing bowl, combine the frisée lettuce and arugula.
- Pour the prepared dressing over the salad greens and toss gently to coat. Set aside.
- Toast the bread slices until golden brown, then spread each slice with butter. Keep warm.
- Once the water is simmering, carefully crack the eggs, one at a time, into the water.
- Poach the eggs for 3-4 minutes until the whites are set, but the yolks are still runny.
- While the eggs are poaching, divide the prepared salad evenly between two plates.
- Once the eggs are cooked to your liking, use a slotted spoon to carefully remove them from the water and place them on top of the salad.
- Place a slice of buttered toast on each plate.
- Serve the poached eggs with frisée and arugula salad, buttered toast, sausage, and a glass of orange juice.
Nutrition
Calories: 715kcalCarbohydrates: 40gProtein: 25gFat: 50gSaturated Fat: 17gPolyunsaturated Fat: 6gMonounsaturated Fat: 23gTrans Fat: 1gCholesterol: 398mgSodium: 739mgPotassium: 813mgFiber: 2gSugar: 22gVitamin A: 1560IUVitamin C: 116mgCalcium: 141mgIron: 4mg
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