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 eggPhoto: Shutterstock
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.