Poached Egg & Arugula Salad with Avocado, Tomato & Cream Cheese Toast
Indulge in a vibrant and nutritious Poached Egg & Arugula Salad with Avocado, Tomato & Cream Cheese Toast. This delightful dish effortlessly combines the creamy richness of perfectly poached eggs with the peppery freshness of arugula, juicy cherry tomatoes, and creamy avocado. Served on a slice of toasted rustic bread spread with herbed cream cheese, this meal is perfect for breakfast, lunch, or a light dinner. With its eye-catching colors and bold flavors, it’s not only satisfying but also packed with essential nutrients to energize your day.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Poaching, Toasting
- Cuisine: American
Ingredients
Scale
- 2 large eggs
- 1 tsp vinegar (for poaching water)
- 1 cup arugula
- 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
- Salt & pepper to taste
- 1 tsp olive oil (optional for salad)
- 1 tsp black sesame seeds (for topping)
Instructions
- Bring water to a gentle simmer in a saucepan and add vinegar.
- Crack the eggs into small bowls, swirl the water gently, and slip in the eggs. Poach for 3-4 minutes until whites are set.
- Toast the bread until golden brown and spread with herbed cream cheese.
- On a plate, arrange arugula, cherry tomatoes, and avocado slices; drizzle with balsamic vinegar and olive oil.
- Top the salad with poached eggs and sprinkle with black sesame seeds. Serve the toast on the side seasoned to taste.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 350
- Sugar: 2g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 370mg