Chopped Kale & Brussels Sprout Salad: Topped With a Poached Egg and an Orange Ginger Vinaigrette

I have always been intimated with making a poached egg because every time I research a recipe, there is always a different technique to it. I was on Pinterest and came across this super easy way to make a poached egg. I tried it tonight and I will never be afraid to make a poached egg again!! Thanks to http://upenn.spoonuniversity.com/kitchen/easiest-poached-eggs/ for the tip!

How to make a poached egg in 1 minute:

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Directions:

1. Fill a microwaveable bowl or cup with 1/2 cup water.

2. Gently crack an egg into the water, making sure it’s fully submerged. Cover with a saucer and microwave on high for 1 minute or until yolk is runny but white and set.

3. Remove with a slotted spoon. Enjoy!

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Ingredients for Salad:

  • 1/2 cup of Baby Kale, chopped
  • 1/2 cup of Mesclun Greens, chopped
  • 1/4 cup of Roasted Brussels Sprouts ( Toss in olive oil and roast at 400 degrees for 20-30 minutes)
  • 1/4 cup of Sweet Potatoes ( Toss in olive oil and roast at 400 degrees for 20-30 minutes)
  • Toasted shaved almonds
  • Craisins

Ingredients for Vinaigrette:

  • 1 orange
  • 1 tablespoon of orange zest
  • 1 tablespoon of honey
  • 2 tablespoons of olive oil
  • 1 1/2 teaspoons of grated ginger

Directions:

  1. Mix all the salad ingredients together. Then top with poached egg
  2. Whisk together the dressing and pour as much desired on salad
  3. Enjoy!
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2 thoughts on “Chopped Kale & Brussels Sprout Salad: Topped With a Poached Egg and an Orange Ginger Vinaigrette

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