Add an egg to salad and a side dish becomes a warm meal that can banish winter's chill.
Prep time:30 minutes
Total time:40 minutes
Parmesan and Poached Egg
4 cupsmixed salad greens: red, green lettuce, arugula
2 cupsItalian bread, cubed
5 tablespoonsolive oil, divided
2 largegarlic cloves, crushed
1 teaspoonwhite wine vinegar
1 ounceParmesan cheese, shaved
Dashsea salt and black pepper to taste
Place salad greens in a mixing bowl.
Heat 3 tablespoons of olive oil in skillet about 1 minute. Add cubes. Sautee until bread turns golden brown. Stir occasionally, about 5 minutes. Add bread to salad greens.
Add cloves to skillet with remaining oil. Sautee until garlic begins to brown, about 1 to 2 minutes. Add garlic to greens. Add vinegar. Heat for about 1 minute, or until fragrant. Pour warm dressing over salad. Toss salad ingredients until leaves are evenly coated with dressing.
Crack two eggs into skillet with remaining oil. Fry for about 2 minutes until eggs begin to set. Add 2 tbs. water to skillet and cover with tight fitting lid. Heat for about 2 more minutes, until yolk becomes opaque.
Top greens with eggs. Add shaved Parmesan and capers.