Poached Egg Longaniza Salad

1. 1

   Slice the tomato into 4 wedges. Place in a baking sheet, cover with 1 tablespoon of the olive oil and add salt and pepper to taste. Roast in the oven for a couple of minutes until they are bubbling but not charred.

2. 2

   In a pan add the other tablespoon of olive oil and cook the Longaniza sausage until crispy. Remove from pan and place in a paper towel to remove excess oil. Set aside.

3. 3

   Poach the eggs and set aside. Now I know there are many ways to do this, my method is simple but it works for me. I use a deep pan, with water to about half, let it simmer NOT BOIL. Boiling water is bad for poached eggs. I learned this the hard way. Once you see little bubbles in the water add a splash of vinegar and mix it well with the water. Crack one egg at a time in a bowl or cup making sure not to break the yolk, and add it gently to the simmering water. With a wooden spoon fold the egg white over the yolk gently. Cover for a few minutes (typically around 3-4 minutes) to help the egg cook and remove from the water when done. Drain slightly on a paper towel and you are done! Yummy poached egg ready to be eaten.

4. 4

   Now in a plate mix the lettuce, the spinach, the watercress and the soybean sprouts. Add a drizzle of olive oil and the juice of the lemon. Add salt to taste; mix well.

5. 5

   On top of your salad, place the roasted tomato wedges, the croutons, the eggs and on top of the eggs place the longaniza. Scrumptious!!!!

6. 6

   Enjoy!!!

* Per serving · 4 servings · Values may vary.