French Summer Salad With Poached Eggs

Crisp greens, creamy avocado, and tangy feta come together beneath warm poached eggs and golden crostini, all drizzled with a fragrant thyme dressing for a light yet luxurious meal.

Recipe Information

Total Time:

Yield:

4 servings

Ingredients

4½-inch slices French bread

½ cup olive oil, divided

2 tablespoons red wine vinegar

1 teaspoon snipped fresh thyme or ¼ teaspoon dried thyme

1 clove garlic, minced

½ teaspoon Dijon mustard

¼ teaspoon Himalayan Pink Salt or Sel Gris

2 tablespoons white or cider vinegar

4 large eggs

7 cups spring salad mix

1 ripe avocado, seeded, peeled and sliced

½ cup crumbled feta cheese

12 radishes

Additional Himalayan Pink Salt or Sel Gris

Directions

For crostini, preheat oven to 400°F. Lightly brush both sides of bread slices with 2 tablespoons of the olive oil. Place on a baking sheet. Toast about 8 minutes or until golden, turning halfway through baking time. Set aside.
For dressing, whisk together remaining 6 tablespoons olive oil, red wine vinegar, thyme, garlic, mustard and salt; set aside.
In a large skillet bring 1½ inches of water to boiling. Stir in white or cider vinegar and reduce heat until water is barely simmering. Crack one egg into a cup and slide the egg into the hot water; repeat with remaining eggs. Cook eggs about 4 minutes or until whites are set and yolks are still runny, occasionally spooning poaching water over yolks to cook top of eggs. Remove eggs to a clean kitchen towel or paper towel to absorb any excess water.*
Divide salad mix, avocado, feta and radishes among 4 plates. Top each crostini with a warm poached egg; place on salad. Sprinkle additional pink salt or Sel Gris over entire salad. Add dressing.

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*When poaching eggs ahead of time, gently remove cooked eggs from the hot water to a bowl of ice water to cool. Transfer to a towel-lined plate or shallow bowl. Cover and refrigerate up to 4 hours. Before serving, reheat in barely simmering water for 20 to 30 seconds; drain and serve.

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