Breakfast Salad with Poached Eggs and Smoked Salmon

Salad isn’t just for lunch anymore! This breakfast salad with eggs and smoked salmon is a nutrient-rich dish for any time of the day.

Breakfast salad with smoked salmon and poached egg
Breakfast Salad with Poached Eggs and Smoked Salmon
Breakfast Salad with Poached Eggs and Smoked Salmon
Ingredients
Portions:
Units:
Ingredients
Portions:
Units:
Instructions
  1. Cook potatoes in a pot of boiling salted water until tender, about 20 minutes. Drain well. Cool slightly.
  2. Place greens in a large bowl. Add potatoes.
  3. In a small bowl, whisk together red-wine vine­­gar, mustard, honey and salt. Whisk in olive oil. Stir in tarragon.
  4. Just before serving, fill a deep skillet with water, bring to a boil and add vinegar. Break eggs into a bowl and slip into water, one at a time. Cook for 3 or 4 minutes, or until whites are set and yolks are still liquid. Lift eggs out of water with a slotted spoon and drain on paper towels. Trim off any scraggly edges.
  5. Toss salad and pota­toes with dressing. Divide among four plates. Top each serving with two slices of smoked salmon and one or two eggs. Serve immediately.