Spinach salad with poached eggs


Serve this recipe on toast or as a delicious breakfast salad.


4 cups
spinach or mixed greens
3 tablespoons
lemon juice
1⁄3 cups
olive oil
1 cup
washed and sliced mushrooms
1⁄2 cups
sliced red onion
1 tablespoon
salt and pepper (to taste)


  1. Bring a pot of water to boil. Add 1 tbsp white vinegar and turn the heat down so the water reaches a simmer.
  2. Crack an egg on a flat surface and then empty it into a heat proof cup.
  3. Dip the cup in the simmering water, releasing the egg. Repeat for the rest of the eggs, up to 4 per medium pot.
  4. Sautee the red onions and mushrooms until golden and soft.
  5. Prepare a salad dressing of lemon juice, olive oil, salt and pepper. Toss the vegetables with the spinach and salad dressing.
  6. Drain the eggs on paper towel, season and serve with the salad.

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