Oh yes 😌 poached egg salad—a lighter, elegant twist on classic egg salad, with runny yolks adding richness without mayonnaise overload. Perfect for breakfast, brunch, or sandwiches.
🥗 Poached Egg Salad
Ingredients (2–3 servings)
- 4 large eggs (for poaching)
- 1–2 cups mixed greens or lettuce
- 1 small avocado, diced (optional)
- 1 small cucumber, diced
- 1–2 tbsp olive oil
- 1 tsp lemon juice
- Salt & pepper, to taste
- Optional: fresh herbs (chives, parsley, dill)
Instructions
1️⃣ Poach the eggs
- Fill a medium saucepan with water, bring to a gentle simmer.
- Add 1 tsp vinegar (helps egg whites set).
- Crack one egg into a small bowl, gently slide into water. Repeat with remaining eggs.
- Cook 3–4 minutes for soft poached yolk or 5–6 min for firmer yolk.
- Remove eggs with a slotted spoon and drain on paper towels.
2️⃣ Prepare salad
- In a bowl, toss greens, cucumber, avocado (if using), olive oil, lemon juice, salt, and pepper.
- Add fresh herbs if desired.
3️⃣ Assemble
- Place poached eggs on top of salad.
- Sprinkle with a little extra salt, pepper, or paprika.
- Serve immediately—yolk should drizzle over greens when cut.
Pro Tips
- Egg poaching tip: Use fresh eggs—they hold together better.
- Meal prep: Prep the salad base in advance; poach eggs just before serving.
- Variations:
- Add smoked salmon or crispy bacon for extra protein.
- Swap lemon juice for balsamic vinegar for a richer flavor.
- Serve on toast or in a sandwich for a poached egg sandwich version.
I can also give you a warm poached egg salad with roasted vegetables version, or a creamy dressing version that mimics classic egg salad but lighter 😏.
Do you want me to give one of those versions?
