One Dish Dinner
Romaine Salad with Roast Beef and Poached Eggs
Ingredients
- 8 oz French baguette, halved lengthwise
- 2 Tbsp olive oil
- 2 (9-oz) pkg baby romaine lettuce
- 4 tomatoes, seeded and chopped
- ¾ cup vinaigrette-style Caesar dressing
- 1 tsp distilled white vinegar
- 6 large eggs
- Reserved 2½ cups cooked roast beef (from Roast Beef with Horseradish Sauce recipe)
Instructions
- Preheat broiler. Brush cut sides of bread with oil, and place on a baking sheet. Broil 2 minutes or until toasted. Cut into 6 pieces.
- Toss together lettuce, tomatoes, and dressing.
- Bring a saucepan of water to a boil over medium-high heat; add vinegar. Reduce heat, and simmer.
- Crack 1 egg into a ramekin. Gently slide egg into water, as close to surface as possible.
- Simmer 3 minutes; remove from water using a slotted spoon, and drain on paper towels. Repeat procedure with remaining eggs.
- Top salad with roast beef and eggs. Serve with toasted bread.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
549
|
549
|
| Fat (g) | 27 | 27 |
| Sat. Fat (g) | 8 | 8 |
| Protein (g) | 44 | 44 |
| Carb (g) | 31 | 31 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 889 | 889 |
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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