Spring Greens with Poached Egg

Honestly? I don't think this one sounds very good but I'm sure there are those who will disagree...lol!

Spring Greens with Poached Egg


Croutons:


1/4 cup extra-virgin olive oil
2 cloves garlic, crushed
4 thick slices (about 1/2-inch) of baguette-type bread


Preheat oven to 325 degrees F. In a small saucepan over medium heat,
heat olive oil. Add the garlic and cook 3 to 5 minutes or until it begins to
color lightly; remove the garlic and discard. Remove from heat. Brush
the garlic oil on both sides of the bread slices and arrange in a single
layer on a baking sheet. Bake 10 minutes; turn bread slices over and
bake for an additional 10 minutes. Remove from oven and set aside.


Salad Ingredients:


10 ounces of spring greens (baby salad greens), wash and spin dry
1/2 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
2 cloves garlic, minced
Coarse salt
Freshly ground black pepper
4 large eggs
1/4 cup chopped parsley leaves for garnish

Pour 1 1/2 to 2 inches of water into a large frying pan and bring to a
Simmer while you prepare the salad. In a large mixing bowl, place the
Salad greens. In a small bowl or jar, whisk together the olive oil,
Vinegar, mustard, garlic, salt, and pepper. Pour over the greens and
Toss thoroughly. Arrange greens on individual plates; set salads aside.
One at a time, break each egg onto a saucer or into small cups or bowls.
Slip eggs carefully into simmering water by lowering the lip of each
Egg-cup 1/2-inch below the surface of the water. Let the eggs flow out.
Immediately cover with a lid and turn off the heat. Set a timer for
exactly three minutes for medium-firm yolks. Adjust the time up or down
for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness
desired. Lift each perfectly poached egg from the water with a slotted
spoon, but hold it over the skillet briefly to let any water clinging to
the egg drain off. Drain well and lay on salad greens. Sprinkle with
parsley and pepper; place the toasted baguette slices around the edges
of the plates. Serve immediately. Makes 4 servings.