Poached Egg & Arugula Salad with Avocado, Tomato & Cream Cheese Toast
Experience the vibrant flavors of a Poached Egg & Arugula Salad with Avocado, Tomato & Cream Cheese Toast, a delightful dish perfect for breakfast or lunch. This recipe features soft poached eggs nestled on a bed of peppery arugula and sweet cherry tomatoes, complemented by creamy avocado and herbed cream cheese spread on toasted rustic bread. Each bite offers a satisfying blend of textures and tastes that are both nourishing and visually appealing. In just 15 minutes, you can whip up this quick yet impressive meal, ideal for any occasion from casual brunches to busy weekdays.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 1 person 1x
- Category: Main
- Method: Poaching/Toasting
- Cuisine: American
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 tsp balsamic vinegar
- Salt & pepper to taste
- 1 slice rustic bread or sourdough
- 1 tbsp herbed cream cheese
- 1 tsp black sesame seeds
Instructions
- Poach the Eggs: Heat water in a saucepan until barely simmering; add vinegar. Crack each egg into a small bowl and gently slip them into the water. Poach for 3–4 minutes until whites are set and remove with a slotted spoon.
- Prepare the Toast: Toast the bread until golden brown, then spread herbed cream cheese on top.
- Assemble the Salad: On a plate, layer arugula, quartered tomatoes, and diced avocado. Drizzle with balsamic vinegar.
- Finish the Plate: Top the salad with poached eggs, sprinkle black sesame seeds, season to taste, and serve with toast.
Nutrition
- Serving Size: 1 salad with toast (250g)
- Calories: 340
- Sugar: 2g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 370mg