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

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Indulge in a delightful and nutritious meal with the Poached Egg & Arugula Salad with Avocado, Tomato & Cream Cheese Toast. This vibrant dish combines perfectly poached eggs nestled on a bed of fresh arugula, complemented by creamy avocado and juicy cherry tomatoes. Served atop a slice of herbed cream cheese toast, it’s an ideal choice for breakfast or lunch that balances flavors and textures beautifully. Whether you’re hosting brunch or enjoying a quiet meal at home, this recipe is quick to prepare and customizable to your taste. Elevate your dining experience with this healthy and satisfying dish!

Ingredients

Scale
  • 2 large eggs
  • 1 tsp vinegar (for poaching water)
  • 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 or glaze
  • Salt & pepper to taste
  • 1 tsp olive oil (optional for salad)
  • tsp black sesame seeds

Instructions

  1. Poach the Eggs: Heat water in a saucepan until barely simmering, add vinegar, crack each egg into a bowl, swirl the water gently and slip in the eggs. Poach for 3-4 minutes until whites are set. Remove with a slotted spoon.
  2. Prepare the Toast: Toast bread until golden brown and spread herbed cream cheese evenly over it.
  3. Assemble the Salad: On a plate, lay down arugula or mixed greens, top with quartered cherry tomatoes and diced avocado. Drizzle with balsamic vinegar.
  4. Finish the Plate: Place poached eggs on top of the salad mix, sprinkle black sesame seeds for crunch and season with salt and pepper.

Nutrition

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