Poached Egg Salad

This dish would make an awesome and healthy breakfast, lunch, or dinner.  Poached eggs are super easy to make, quick, and complement salads extremely well!  Now before I get into the recipe, let give you some of my favorite reasons to eat eggs...There was a fad a few years back that told us to stay away from eggs, but recent research indicates that they are quite healthy for you:

1.  Due to the lutein and zeaxanthin in eggs, they help prevent cataracts and keep our eyes healthy.
2.  One egg contains 6 grams of protein and all 9 amino acids.
3.  There is no significant evidence that egg consumption leads to heart disease.  In fact, they may even prevent blood clots and heart attacks.
4.  They contain healthy fats.
5.  Eggs contain healthy source of choline, which helps regulate the brain and nervous systems.
6.  Contrary to previous believe, eggs do not have a negative impact on cholesterol levels.  In fact, many researches now believe that eggs may improve a person's lipid profile.
7.  They contain naturally occurring vitamin D.
8.  Eggs strengthen hair and nails because of the sulfur content.

So there ya go!  There are many more reasons to eat eggs, but I want to emphasize the importance of paying a little extra for the cage free eggs, and make them local if you can manage.  They taste infinitely better and ensure optimum healthy benefits.

Poached Egg Salad


Ingredients:

Small Bunch of Broccoli
Asparagus
Shallot
Almonds
Apple Cider Vinegar
EVOO
1 Egg

* I didn't give amounts because I just estimated for one person and added the amount I wanted on a small plate

Chop up a small shallot and put it into a heated pan with a small spoonful of coconut oil.  Cut the broccoli and asparagus into small pieces.  I cut the asparagus into coin sized pieces.  After the shallot has softened, throw in the vegetables and cook for about a minute to warm through.  Throw in some almonds and put onto a plate.  Toss with a small amount of olive oil (use sparingly) and a cap full (or two) of apple cider vinegar.  Toss together.

Meanwhile, bring a pot of water to simmer and crack an egg into a cup without breaking the yolk.  Getting the cup as close to the water as possible gently drop the egg into the simmering water.  It will only take a few minutes and the longer it stays in the more done the egg becomes, but once white surrounds the yolk and you can barely see through to the yellow, the egg is done.  Remove with a slotted spoon and place on top of your salad. Sprinkle with salt, pepper, and some lemon zest.

*You can use just about any vegetables and different combinations, or different dressings.