Poached Egg & Arugula Salad with Avocado, Tomato & Cream Cheese Toast
Poached Egg & Arugula Salad with Avocado, Tomato & Cream Cheese Toast is a vibrant dish that seamlessly blends fresh flavors and nutritious ingredients. Perfect for breakfast, brunch, or a light lunch, this recipe features perfectly poached eggs on a bed of peppery arugula, creamy avocado, and juicy tomatoes—all served atop herbed cream cheese toast. With its quick preparation time and customizable options, this salad offers a delightful combination of textures and colors that will impress your taste buds and guests alike.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Serves 1
- Category: Breakfast/Lunch
- Method: Poaching/Toasting
- Cuisine: American
Ingredients
Scale
- 2 large eggs
- 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 vinegar (for poaching)
- Salt and pepper to taste
- Optional: 1 tsp balsamic vinegar or glaze, 1 tsp olive oil
Instructions
- In a saucepan, heat water to a gentle simmer and add vinegar.
- Crack each egg into a small bowl; create a whirlpool in the water and slip in the eggs. Poach for 3-4 minutes until whites are set.
- Meanwhile, toast the bread until golden brown and spread with herbed cream cheese.
- On a plate, arrange arugula with quartered tomatoes and diced avocado; drizzle with balsamic vinegar and optional olive oil.
- Top the salad with poached eggs and sprinkle black sesame seeds over everything. Season with salt and pepper before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 370mg