Light & lean eggs benny salad

Slow down your morning with a light and healthy breakfast.

Serves
4

INGREDIENTS

METHOD

  1. Preheat the oven to 350F. On a baking sheet place chopped English muffins and toast for 5-7 mins or until golden brown.
  2. At the same time, bring a large pot of water to a boil. Add the eggs one at a time. Poach over low heat until the whites are set and the yolks are runny, 3-4 minutes total. Using a slotted spoon, remove the poached eggs to a plate.
  3. In a large mixing bowl, whisk the yogurt, miso, olive oil, rice wine vinegar, sugar, lemon juice, salt and pepper. Add the baby spinach and croutons and mix well.
  4. Serve on a large platter and top with the poached eggs, pancetta and chives! Enjoy.

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That chicken looks delicious, Iā€™d love to make it for dinner sometime but I have a member of my family that is lactose intolerant so can I substitute the cream with something else??

November 13, 2020 at 1:49 pm

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