Bird's Nest

As with any salad, the variations on this one are endless. Any way you make it, its a fantastic brunch or lunch and can make a super fast dinner if you double up the eggs and add a hunk of some fantastic bread. This is a favorite in our house on warm spring nights when we're in a rush. Because the yolks are runny, there's no need for a dressing at all, but a drizzle your favorite light and sweet vinaigrette would be great.

Spring Salad with Poached Egg
Yield: 4 lunch servings
Prep Time: 30-40 minutes (depending on your egg poaching ability)

Ingredients:
8 c. salad greens, spring mix, green/red leaf, boston bib, arugula, watercress etc
2 scallions, sliced on the bias
1 c. grape tomatoes, halved
1 c. steamed & shocked green veggie, asparagus tips, sugar snaps, sweet peas, edamame etc, cut in 1 inch pieces
3/4 c. crumbled goat or blue cheese
4 eggs, cracked into cups, yolks unbroken
2 T. lemon juice or vinegar for 'free form poaching' or use your preferred method
S&P

Equipment:
Medium sauce pan
Slotted spoon
Small bowl for holding cooked eggs
Dish towel

Method:

• Bring a medium sized sauce pan of water to a boil, leave enough room to swirl the water and create a "whirl pool"
• Wash greens, prep veggies, build and plate salads
• Crack 1 egg into a small bowl or coffee cup to ensure that you have an egg with a whole unbroken yolk.
• Add lemon or vinegar to the water to 'acidulate' the water. The acid in the water will prevent the egg white from spreading out too much when you pour it into the water.
• Stir the water in the pot to form a whirl pool...gently pour egg into the center of the vortex and then don't touch anything. Let the egg do its thing. Reduce the water to a light simmer and allow the egg to cook. Swish the water occasionally to make sure that its not sticking to the bottom. After 3-4 minutes, scoop the egg out with a slotted spoon and place in a clean bowl to wait for the other eggs. The egg should be a little under cooked at this point, you'll add everyone back to the pot at the end to warm through.
• Repeat with the remaining eggs.
  
• On the last egg, add the 3 preceding eggs back to the simmering water (once the last egg is almost done) for 1 minute to warm through. Gently scoop each one out, drain a little with the dish towel while the egg is still in the spoon.
• Top each salad with one lovely egg. Sprinkle with S&P, spritz with a little lemon or drizzle with dressing. Serve immediately and enjoy the simplicity of it!
  

This salad can be beefed up with some prosciutto, grilled shrimp, toasted pine nuts, buttery croutons or anything else that you like to eat with egg.