Poached Egg & Arugula Salad with Avocado, Tomato & Cream Cheese Toast
Enjoy a vibrant and nourishing meal with this Poached Egg & Arugula Salad with Avocado, Tomato & Cream Cheese Toast. Perfect for breakfast, lunch, or a light dinner, this dish combines the creaminess of avocado and herbed cream cheese with the freshness of arugula and juicy tomatoes. Soft poached eggs add protein and richness, making it not just delicious but also satisfying. With a drizzle of balsamic vinegar to elevate the flavors, this salad is as impressive visually as it is in taste. Ready in just 15 minutes, it’s an ideal choice for busy mornings or leisurely brunches.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Poaching
- Cuisine: American
Ingredients
Scale
- 2 large eggs
- 1 cup arugula or mixed baby greens
- 56 cherry tomatoes, quartered
- 1 ripe avocado, diced or fanned
- 1 tbsp herbed cream cheese
- 1 slice rustic bread or sourdough
- 1 tsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Poach the Eggs: In a saucepan, bring water to a gentle simmer and add vinegar. Crack each egg into small bowls, swirl the water, and gently slip the eggs in. Cook for 3-4 minutes until whites are set. Remove with a slotted spoon.
- Prepare the Toast: Toast bread until golden brown and spread generously with herbed cream cheese.
- Assemble the Salad: On a plate, layer arugula, cherry tomatoes, and avocado slices; drizzle with balsamic vinegar.
- Finish the Plate: Top the salad with poached eggs, sprinkle black sesame seeds over it, and season with salt and pepper.
Nutrition
- Serving Size: 1 serving
- Calories: 378
- Sugar: 2g
- Sodium: 227mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 373mg