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5 vibrant winter salads

By: Enrique Gili on Jan. 3, 2013, 5:15 p.m.
Parmesan and Poached Egg Salad

Photo: Enrique Gili

5 of 7

Parmesan and Poached Egg Salad

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  

Yield: Serves 2-4

Parmesan and Poached Egg


  • 4 cups mixed salad greens: red, green lettuce, arugula
  • 2 cups Italian bread, cubed
  • 5 tablespoons olive oil, divided
  • 2 large garlic cloves, crushed
  • 1 teaspoon white wine vinegar
  • 2 eggs
  • 2 tablespoons water
  • 1 ounce Parmesan cheese, shaved
  • 2 tablespoons capers
  • Dash sea salt and black pepper to taste
Cooking directions
  1. Place salad greens in a mixing bowl.
  2. 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.
  3. 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.
  4. 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.
  5. Top greens with eggs. Add shaved Parmesan and capers.