Poached Egg, Tomatoes and Caper Salad

Poached eggs are my favorite for breakfast or lunch. I eat them with veggies, sweet potato fries, or on top of a toast with fruits for breakfast…etc. There are so many ways to eat poached eggs and I assure you that this recipe is so satisfying!

Ingredients: (2 servings)

2 large eggs

2 medium tomatoes, sliced

1 medium red bell pepper

2 tbsp. caper

Dressing:

2 tbsp. olive oil

1 tbsp. lemon juice

1 tsp. Dijon mustard

Salt and pepper, to taste

Fresh thyme

Preparation:

Heat a pot with few inches of water in it. Add a splash of vinegar and salt.

Bring water to simmer over medium heat. Make sure the water is not boiling.

Crack eggs 1 at the time in a bowl and gently slip into water. Cook until egg whites are just set and egg yolks are still runny, about 3 minutes. (or more if you like your eggs well done).

Dressing: Whisk together olive oil, lemon, Dijon mustard, fresh thyme, salt and pepper.

Divide tomato and red bell pepper slices onto two plates, and top each with one poached egg and one tbsp. caper.

Drizzle the dressing on top and serve.