Iris Van Rynbach, 61, Glastonbury, Conn."With lots of vegetables, cheese and a poached egg, this salad walks the line between indulgent and nutritious."

Iris Van Rynbach, Glastonbury, Conn.
Recipe by MyRecipes September 2014


Recipe Summary

10 mins
34 mins
44 mins
Serves: 4


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F. Line a baking sheet with foil. Place carrots on sheet, drizzle with 2 Tbsp. oil, and sprinkle with 1/2 tsp. each salt and pepper; toss. Roast until browned, about 30 minutes, stirring occasionally. Let cool slightly.

  • In a bowl, whisk balsamic vinegar, shallot and mustard. Whisk in remaining 1/4 cup oil. Place arugula, almonds, Parmesan and carrots in a bowl. Toss with dressing; divide among 4 plates.

  • Bring 2 inches of water to a boil in a deep skillet. Reduce to a simmer over medium heat. Add white vinegar. Crack 1 egg into a teacup; slide into water; repeat with remaining eggs. Cook until whites are set, about 4 minutes; transfer to salads. Season with salt and pepper. Serve immediately.

Nutrition Facts

385 calories; fat 31g; saturated fat 6g; protein 13g; carbohydrates 16g; fiber 5g; cholesterol 191mg; sodium 897mg.