Poached Egg and Toast Salad

This is a great brunch or light supper without a lot of fuss. Actually, this is good any time of day. And it's low calorie.

• Ready In: 10 mins
• Serves: 4

Ingredients

• Dressing

• 2  tablespoons water
• 1  tablespoon olive oil
• 2  teaspoons  honey mustard
• 2 1⁄2 teaspoons  freshly squeezed lemon juice
• 2  teaspoons red wine vinegar
• 2  teaspoons capers, rinsed and chopped
•  salt & freshly ground black pepper

• Salad

• 4  large eggs
• 6  ounces mesclun or 6  ounces  other  mixed salad greens
• 4  slices  multi-grain bread
• 3⁄4 cup alfalfa sprout

Directions

1. Whisk all the dressing ingredients together and set aside.
2. Poach eggs to desired doneness.
3. Toss greens with salad dressing; toast the bread, tear it into pieces and toss it with the salad.
4. Place the salad on four plates and top each with an egg; sprinkle with salt and pepper to taste and garnish with sprouts.