Poached Eggs With Grainy Mustard

1. 1

   NOTE: *If you own an egg-poaching pan, use it to prepare the eggs.

2. 2

   In a small microwave-safe container, combine the mustard, vinegar, and olive oil. Microwave 30 seconds or until the mixture boils. Set aside.

3. 3

   In the meantime, bring a large pot of water to boiling. Break each egg carefully into a measuring cup and gently slide the egg into the water. Repeat with remaining eggs.

4. 4

   Cover pan and simmer eggs approximately 6-9 minutes or until the whites are completely set and the yolks thicken but are not completely hard.

5. 5

   Meanwhile, in another small skillet, heat the butter and lightly wilt the mixed greens or spinach for no more than 15 seconds. Remove from heat and set aside.

6. 6

   Arrange the toasted rye bread onto 4 salad plates. Next, arrange the sauteed salad greens or baby spinach onto each plate. Top each serving with a poached egg. Finally, drizzle with the mustard dressing.

7. 7

   Season with salt and pepper. Serve immediately.

* Per serving · 4 servings · Values may vary.