Print

Poached Egg & Arugula Salad with Avocado, Tomato & Cream Cheese Toast

Poached Egg & Arugula Salad with Avocado, Tomato & Cream Cheese Toast
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful harmony of flavors with our Poached Egg & Arugula Salad with Avocado, Tomato & Cream Cheese Toast. This vibrant dish combines perfectly poached eggs nestled atop a bed of peppery arugula, creamy avocado, and cherry tomatoes, all enhanced by a rich herbed cream cheese spread on toasted rustic bread. Not only is it visually appealing, but it also packs a nutritious punch, making it ideal for breakfast or lunch. In just 15 minutes, you can prepare this satisfying meal that balances healthy fats, protein, and fresh vegetables—a perfect way to fuel your day.

Ingredients

Scale
  • 2 large eggs
  • 1 tsp vinegar
  • 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
  • 1 tsp olive oil (optional)
  • Salt and pepper to taste

Instructions

  1. 1. Poach the Eggs: Heat water in a saucepan until barely simmering. Add vinegar to the water. Crack each egg into a small bowl. Gently swirl the water and slip in each egg carefully. Poach for 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon.
  2. 2. Prepare the Toast: While the eggs poach, toast the rustic bread until golden brown. Spread herbed cream cheese generously on top.
  3. 3. Assemble the Salad: On a plate, arrange arugula as a base. Scatter quartered tomatoes and add diced avocado on top. Drizzle with balsamic vinegar and optional olive oil.
  4. 4. Finish the Plate: Place poached eggs on top of the salad mixture and sprinkle with black sesame seeds. Serve with cream cheese toast on the side, seasoning to taste.

Nutrition

Find it online: https://cookingbelle.com/poached-egg-arugula-salad-with-avocado-tomato-cream-cheese-toast/

save me