Spinach Salad with Bruschetta Toast and Poached Eggs

Lunch 4.01.2012: Spinach Salad with Bruschetta Toast and Poached Eggs

Spinach Salad with Bruschetta Toast and Poached Eggs

Bruschetta Toast (toast, herd/compound butter, TJs Bruschetta)

Poached Eggs (eggs, white vinegar or white balsamic) - in a sauce pan bring water to a gently simmer, add enough vinegar so you can taste just a little in the water. swirl the water until you get a 'funnel' in the center. Crack the egg into a small bowl (I use a 1/3 cup measuring cup) before dropping it into the center of the 'funnel'. Cook the egg for 2-2.5 minutes in hot water; make sure it does not come to a simmer. Remove egg with a slotted spoon and drain water on paper towels.

Spinach Salad/Salad Dressing (olive oil, white balsamic vinegar, Dijon mustard, kosher salt, pepper, honey, herbs de province) - or you can use any dressing you like.

Toss the salad (I used spinach, but you can use what you want) with a little dressing; put a bed of salad on the plate, top with slice of toast, herb butter, Bruschetta, turkey, more salad, poached egg and season with Salt and pepper. Simple, but simply good!