Poached Eggs With Grainy Mustard

Total Time: 16 mins Preparation Time: 10 mins Cook Time: 6 mins

Ingredients

• Servings: 2
• 1 tablespoon coarse grain mustard (iglehoffer from oregon! is one of my favorites)
• 2 tablespoons wine vinegar
• 2 tablespoons extra virgin olive oil
• 4 large fresh eggs
• 1 teaspoon butter or 1 teaspoon margarine
• 2 cups assorted mixed greens or 2 cups fresh baby spinach, washed and drained well
• 2 slices dark rye bread, thinly sliced on the diagonal and toasted
• salt
• fresh ground black pepper

Recipe

• 1 note: *if you own an egg-poaching pan, use it to prepare the eggs.
• 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 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 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 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 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 season with salt and pepper. serve immediately.