Mixed Salad With Poached Eggs

1. 1

   Heat the butter in a large skillet on medium heat. Cook the toast cubes for 5 mins until golden, stirring. Season with salt and remove from the pan.

2. 2

   Bring about 3 quarts water to a boil in a large saucepan and add 3-4 tbsp of the vinegar. Break in the eggs, 4 at a time, and cook for 4 mins. Remove from the pan and drain on paper towels

3. 3

   Whisk the remaining 5 tbsp vinegar, honey and mustard with the oil and season to taste. Toss the greens, sugar snaps, corn, croutons and 1/2 the vinaigrette in a large bowl. Divide among serving plates. Top each with 2 poached eggs and drizzle with the remaining vinaigrette.

* Per serving · 4 servings · Values may vary.

No additional tips available.