Prep 10 mins
Cook 6 mins
This will impress your Aunt Bee at the next family gathering. I love eggs and mustard together. From the March 2003 issue of Better Homes and Garden. Experiment with different vinegars.
- 1 tablespoon coarse grain mustard (Iglehoffer from Oregon! is one of my favorites)
- 2 tablespoons white wine vinegar
- 2 tablespoons extra virgin olive oil
- 4 large fresh eggs
- 1 teaspoon butter or 1 teaspoon margarine
- 2 cups assorted mixed greens or 2 cups fresh Baby Spinach, washed and drained well
- 2 slices dark rye bread, thinly sliced on the diagonal and toasted
- fresh ground black pepper
- NOTE: *If you own an egg-poaching pan, use it to prepare the eggs.
- In a small microwave-safe container, combine the mustard, vinegar, and olive oil. Microwave 30 seconds or until the mixture boils. Set aside.
- In the meantime, bring a large pot of water to boiling. Break each egg carefully into a measuring cup and gently slide the egg into the water. Repeat with remaining eggs.
- Cover pan and simmer eggs approximately 6-9 minutes or until the whites are completely set and the yolks thicken but are not completely hard.
- Meanwhile, in another small skillet, heat the butter and lightly wilt the mixed greens or spinach for no more than 15 seconds. Remove from heat and set aside.
- Arrange the toasted rye bread onto 4 salad plates. Next, arrange the sauteed salad greens or baby spinach onto each plate. Top each serving with a poached egg. Finally, drizzle with the mustard dressing.
- Season with salt and pepper. Serve immediately.
Yum! The mustardy dressing is perfect with the eggs and salad. I served with a garlic asiago bread instead of the dark rye and gobbled it up as a quick lunch. Sure to make this again!