Light and delicious summer lunch: poached eggs over salad

This summer we are signed up for a farm share from Red Fire Farm, which I’m incredibly excited about.  This past Friday I picked up our first share: there were mixed greens, some spinach, fresh green garlic, hakurei turnips and a bunch of dill.

For my first CSA meal I made  A Tossed Salad topped with Poached Eggs and Shaved Blue Cheese.

It was absolutely perfect.

Here is how:

1.  Toss your greens with some olive oil + apple cider vinegar. I had two kinds of baby lettuce and baby arugula.

2. Poach two farm fresh eggs. To do that boil about 3 inches of water. Turn down the heat so that the water is moving a little, but not boiling. Crack an egg into a bowl and gently slide it into the water. For a runny yolk cook ’em for 2 minutes.

(for this recipe you want the runny yolk, because it will turn into a salad “dressing” of sorts)

3. Assemble the eggs and shaved blue cheese on the bed of greens. Top with some freshly ground black pepper.


I absolutely love fresh farm eggs – just look at this! The color! The flavor! *swoons*


2 responses to “Light and delicious summer lunch: poached eggs over salad

  1. Those hakurei turnips are amazing raw too. I’ve mixed mine up with the radishes, dill and scallions with some olive oil and white vinegar for a ukraine-style salad.

    • Yep, I have mine raw as well, they are very tasty 🙂
      I also sauteed the green tops for a quick garlic-y side.

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