Mixed Salad with Poached Egg

Step 1

Wash and dry the 4 cups mixed salad greens. Core and chop the 1 large tomato into bite-sized pieces. Seed and slice the 1 medium bell pepper into thin strips.

Step 2

In a large bowl, combine the greens, tomato, bell pepper, and 0.5 cup black olives. Toss gently to mix.

Step 3

Fill a medium saucepan with water and bring to a gentle simmer over medium heat. Add 1 teaspoon of salt (optional) to the water.

Step 4

Crack each of the 2 eggs into a small bowl. Stir the simmering water to create a gentle whirlpool, then slide one egg into the center. Cook for 3-4 minutes until the white is set but the yolk is still soft. Remove with a slotted spoon and repeat with the second egg.

Step 5

Drizzle the salad with 3 tablespoons olive oil and sprinkle with 0.5 teaspoon salt. Toss to coat.

Step 6

Divide the salad between two plates. Place one poached egg on top of each salad. Garnish with fresh basil leaves and serve immediately.

Step 7

Optional: Add a pinch of black pepper or a squeeze of lemon juice for extra brightness.