Poached Egg and Avocado Salad

Ingredients:

• 2-4 eggs (1 per serving)
• 2 ripe avocados, sliced
• 4 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup crumbled feta cheese (optional)
• 2 tablespoons toasted pine nuts or pumpkin seeds (optional)
• Salt and pepper to taste

For the dressing:

• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Make the dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper. Set aside.
2. Poach the eggs:
   • Fill a medium-sized saucepan with about 3 inches of water
   • Add 1 tablespoon white vinegar (helps the egg whites coagulate)
   • Bring to a gentle simmer
   • Crack each egg into a small cup first
   • Create a gentle whirlpool in the water
   • Carefully slide each egg into the water
   • Cook for 3-4 minutes for runny yolks
   • Remove with a slotted spoon and place on paper towels to drain
3. Assemble the salad:
   • Arrange mixed greens on plates
   • Add sliced avocado, cherry tomatoes, and red onion
   • Drizzle with the dressing
   • Top each salad with a poached egg
   • Sprinkle with feta cheese and toasted nuts/seeds if using
   • Season with salt and freshly ground pepper
4. Serve immediately while the egg is still warm.

This salad makes a wonderful light lunch or dinner, with the runny yolk creating a rich, creamy element that complements the fresh vegetables and tangy dressing.