Apron Strings to Diamond Rings: Poached Egg Salad with Avocado, Cucumber Sauce

Sunday, April 1, 2012

Poached Egg Salad with Avocado, Cucumber Sauce

I saw a picture of an Avocado Eggs Benedict this morning on Pinterest, and since I'm not the biggest fan of Hollandaise sauce, I decided to create my own Avocado, Cucumber Sauce to have with a poached egg salad. It's very simple and can be used with an assortment of dishes. Can't make poached eggs, try it on scrambled!

©ApronStringstoDiamondRings

Assemble a salad using:
1.5 cups of raw spinach
.5 culs romaine lettuce
1 roma tomato
1 T onion, chopped (I used green onions)

While you poach two eggs (or scramble eggs), combine 1/2 avocado, 1 pickling cucumber (peeled), 1T cilantro, 1 squeeze of lime juice, 1/2 cup of plain low-fat greek yogurt, 1/4-1/2 cup 1% milk in a blender and blend until completely combined. If you want a thinner sauce, add a bit more milk.

Place the two poached eggs on top of the salad, drizzle sauce on top, and there you have it! Add half a grapefruit on the side and you have a very filling breakfast for under 300 calories! Happy Eating, and Enjoy!!!

©ApronStringstoDiamondRings

I've been using LiveStrong to track my meals and exercise, and I absolutely love that they have so many foods already calculated! The meal's nutritional facts are below, including salad, grapefruit and sauce:

Total Calories 281
Fat 14 g
Carbs 21g
Fiber 3g
Protein 18g
Sugars 9g

*©ApronStringstoDiamondRings All Rights Reserved

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How I Started Cooking

I am no professional chef, nor have I even taken professional cooking or baking classes. I create my dishes from the heart, reading and researching a combination of recipes, putting that knowledge to use and either developing my own recipe or amending one I have read. My love for working in the kitchen began when I was very little, watching my mom bake and cook. In high school I received the opportunity to take two semesters of cooking classes with a wonderful teacher. She is the woman who taught me how to make chicken broth from scratch, properly measure flour and most importantly, read every recipe at least once through before beginning. This is not to say that my mother didn't have a substantial role in my quest to conquer the kitchen. My mother is the one who let me go wild in the kitchen, throwing random ingredients from the pantry into a bowl just to call it 'peanut butter cookies' because they contained peanut butter. That was when I learned that if it contains flour, it most likely has to be baked. Thanks Mom!