adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mixed Green Salad With Honey Mustard, Eggs, and Toast
Mixed Green Salad With Honey Mustard, Eggs, and Toast
0 Likes
Prep Time:
10 minutes
Cook Time:
8 minutes
Total Time:
18 minutes
Crunchy mixed greens with tangy honey mustard, boiled egg, and grilled sourdough. Ready in 15 minutes for a delicious side or speedy lunch.
Ingredients:
  • 4 large eggs
  • 4 slices 1/2-inch thick rustic sourdough bread
  • 2 tablespoons olive oil
  • About 1 pound mixed greens, such as baby romaine, frisee, radicchio, arugula or baby kale
  • 3 to 4 tablespoons honey mustard dressing, store-bought or homemade (to taste)
Instructions:
  • Prepare the eggs: Fill a bowl with ice water. Boil water in a large saucepan. Carefully lower the eggs into the boiling water with a slotted spoon. Cook for 6-7 minutes for jammy eggs or 8 minutes for hard-boiled eggs. Transfer the eggs to the ice water for 10 minutes. Peel, halve, and set aside.
  • Prepare the toasts: Coat the bread slices evenly with olive oil. Heat a cast iron or grill pan on medium-high heat until it's hot. Place the bread slices in the pan and cook each side for 1 to 2 minutes until they are golden brown and crispy on the outside yet remain slightly soft in the middle. To get those beautiful grill marks, press down on the bread with a spatula if using a grill pan.
  • Prepare the salad: Place the greens in a large bowl. Coat them evenly with 3 to 4 tablespoons of dressing. Divide the dressed greens among 4 plates and add 2 egg halves on top of each. Season the eggs with salt and pepper, and lightly drizzle with extra dressing. Serve with toasted bread on the side, if desired.

Similar Recipes