Poached egg & toast salad - martha stewart

Yield: 4 Servings

Ingredients:

1 tb Olive oil
2 ts Honey mustard
2 1/2 ts Fresh lemon juice
2 ts Red-wine vinegar
2 ts Capers rinsed and chopped Salt & freshly ground pepper
4 lg Eggs
6 oz Mesclun or other mixed salad -greens
4 Slices seven-grain bread
3/4 c Buckwheat or alfalfa sprouts

Instructions:

-(opt.) 1. Whisk together 2 T water oil mustard lemon juice vinegar capers and salt and pepper to taste in a bowl. Set aside. 2. In a large saucepan bring about 2 inches of lightly salted water to a boil; turn down to a slow simmer. One at a time carefully crack eggs into a shallow bowl and slide gently into water. Poach for 3 minutes. Remove with a slotted spoon blotting well on towel to drain. 3. While eggs are poaching toss greens with dressing. Toast bread tear each slice into pieces and toss with salad greens. Arrange on 4 plates and top with a poached egg. Season to taste with salt and pepper and garnish with sprouts if desired. Martha Stewart Living/August/94 Scanned & fixed by Di Pahl