Preparation
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1. Whisk together 2 T water, oil, mustard, lemon juice, vinegar,
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capers, and salt and pepper to taste in a bowl. Set aside.
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2. In a large saucepan, bring about 2 inches of lightly salted water
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to a boil; turn down to a slow simmer. One at a time, carefully crack
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eggs into a shallow bowl and slide gently into water. Poach for 3
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minutes. Remove with a slotted spoon, blotting well on towel to drain.
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3. While eggs are poaching, toss greens with dressing. Toast bread,
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tear each slice into pieces, and toss with salad greens. Arrange on 4
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plates and top with a poached egg. Season to taste with salt and
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pepper and garnish with sprouts if desired.
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Martha Stewart Living/August/94 Scanned & fixed by Di Pahl
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Health Nutrition Facts
per serving
| Calorie | 318.54 |
| Protein | 11.56g |
| Fat | 11.07g |
| Water | 65.58g |
| Sodium | 325.69mg |
| Cholesterol | 234.00mg |
| Carbohydrates | 44.96g |
| Fiber | 2.99g |
| Vitamin A | 570.15IU |
| Vitamin C | 3.17mg |
| Calcium | 41.30mg |
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Health/Fitness Information
(To burn calories of one serving, you need to do one of following fitness)
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| |  | 47 minutes of Bicycling at 12 mph |
| |  | 43 minutes Walking at 4 mph |
| |  | 15 minutes Runing at 10 mph |
| |  | 38 minutes Swimming at 50 yards/minute |
| |  | 46 minutes Playing Tennis (Single) |
| |  | 38 minutes Playing Basketball (recreational) |
Health Diet/Fitness Wizard |
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