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Poached Egg on Salad

Poached eggs and steamed asparagus spears and poached eggs take this green leaf-romaine heart salad from side to entrée.


16 oz. Ready-Set-Serve Hearts & Hearts

16 spears Markon First Crop Asparagus, steamed

1 cup shredded red cabbage

1 Markon First Crop Cucumber, chopped

1 Markon First Crop Red Bell Pepper, sliced

4 eggs

Salt and pepper, to taste


On each serving plate, arrange four ounces lettuce, four spears asparagus, and equal portions of red cabbage, cucumber, and bell pepper.

In large pot of boiling water, poach four eggs. Place one egg per plate and season with salt and pepper. Serve with house-made dressing.