Poached Egg & Arugula Salad with Avocado, Tomato & Cream Cheese Toast
Indulge in the vibrant flavors of a Poached Egg & Arugula Salad with Avocado, Tomato & Cream Cheese Toast—a perfect choice for breakfast or a light lunch. This dish features creamy avocado, juicy cherry tomatoes, and peppery arugula, all topped with perfectly poached eggs for a satisfying meal that’s as nutritious as it is visually appealing. The crisp toast spreads a layer of herbed cream cheese, creating delightful contrasts in texture and flavor. Ready in just 15 minutes, this recipe is ideal for busy mornings or leisurely brunch gatherings.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Poaching
- Cuisine: American
Ingredients
Scale
- 2 large eggs
- 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
- Olive oil (optional)
- Salt & pepper to taste
Instructions
- In a saucepan, bring water to a gentle simmer and add vinegar.
- Crack each egg into a bowl and gently slip them into the water. Poach for 3-4 minutes until the whites are set.
- While the eggs cook, toast your rustic bread until golden brown and spread with herbed cream cheese.
- On a plate, layer arugula, tomatoes, and avocado. Drizzle with balsamic vinegar and optional olive oil.
- Place poached eggs on top of the salad, sprinkle with salt and pepper, and enjoy alongside your toast.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 3g
- Sodium: 450mg
- Fat: 34g
- Saturated Fat: 7g
- Unsaturated Fat: 27g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 10g
- Protein: 22g
- Cholesterol: 370mg