Mixed Green Salad with Honey Mustard, Eggs, and Toast Recipe

Name: Mixed Green Salad With Honey Mustard, Eggs, and Toast
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4
Ingredients: 4 large eggs; 4 slices 1/2-inch thick rustic sourdough bread; 2 tablespoons olive oil; About 1 pound mixed greens, such as baby romaine, frisee, radicchio, arugula or baby kale; 3 to 4 tablespoons honey mustard dressing, store-bought or homemade (to taste)

Side Salad with Eggs -- salad greens with hard boiled eggs and toast — Sally Vargas

These 21 Salads Are Perfect Take for Lunch Without Having To Eat the Thing Every Day

FEATURED IN:

Crunchy romaine or iceberg, slightly bitter escarole or radicchio, soft Bibb or Boston lettuce, and spicy arugula or baby kale—all dressed up in a homemade honey mustard vinaigrette—need very little else.

But of course, there can always be more! Eggs and toast are the ultimate comfort food, so why not incorporate them into a salad?

Make some hard-boiled or jammy boiled eggs, and toast some bread on top of the stove. Set them atop your greens and you have an appealing salad that you could serve all by itself as a light meal. If you happen to be grilling or roasting a chicken, this salad would be a standout accompaniment, too.

How (And Why) to Grill Bread on the Stove Top

Instead of popping that bread into the toaster, make the toast for this salad extra special by grilling it on top of the stove.

The bread, brushed with olive oil, turns golden and crunchy on the outside but stays deliciously chewy in the middle when cooked in a hot pan on top of the stove. If you have an outdoor grill, then, by all means, toast it outside.

I love to use sourdough bread for its tangy flavor, but you could use thick slices of baguette or slices of any rustic loaf.

Simple Side Salad -- salad greens with hard boiled eggs and toast — Sally Vargas

How to Make the Eggs

The general rule of thumb for cooking hard-boiled eggs is to place them in gently boiling water and time them for 10 minutes, starting from the point you place the eggs in the water. This should yield a yolk that is fully cooked, pale, and almost dry.

But my personal sweet spot for boiled eggs is at 8 minutes. At this point, the yolks are mostly cooked yet still a little soft in the middle, and they are bright yellow. If you’re in the mood for a jammy yolk, cook the eggs for six to seven minutes.

Have a bowl of ice water ready and waiting before you put the eggs in the boiling water so you can stop the cooking as soon as they’re done to your liking. Stored in their shells, jammy eggs will keep in the refrigerator for up to two days, while hard-boiled eggs will keep for four days or longer.

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Mixed Green Salad With Honey Mustard, Eggs, and Toast

Prep Time 10 mins

Cook Time 8 mins

Total Time 18 mins

Servings 4 servings

This salad is the perfect take-to-work lunch. Divide everything into four containers, and wait to add the dressing until you get to work. Four weekday lunches prepared in about 15 minutes—yes, please!

4 large eggs
4 slices (1/2-inch thick) rustic sourdough bread
2 tablespoons olive oil
About 1 pound mixed greens, such as baby romaine, frisee, radicchio, arugula, or baby kale
3 to 4 tablespoons honey mustard dressing, store-bought or homemade (to taste)

Cook the eggs:

Set a bowl of ice water nearby. You will add the eggs to this after they’ve finished cooking.

Bring a large saucepan of water to a boil over high heat. Gently lower the eggs into the water with a slotted spoon making sure they are completely submerged. Cook them at a steady bubble for 6 to 7 minutes for jammy eggs or 8 minutes for hard-boiled eggs.

With a slotted spoon, transfer them to the bowl of ice water and leave for 10 minutes while you prepare the greens and toast the bread. When cool, peel the eggs and cut them in half lengthwise.
Make the toasts:

Brush the bread slices on both sides with olive oil. Heat a cast iron pan or grill pan over medium-high heat until hot. Add the bread slices and cook for 1 to 2 minutes per side, or until browned and toasted on the outside but still chewy in the center. If using a grill pan, press the bread into the pan with a spatula to achieve grill marks.

Sally Vargas
Dress and finish the salad:

In a large bowl, combine the greens. Toss with 3 to 4 tablespoons of dressing, or to taste. Divide among 4 plates and top each salad with 2 egg halves. Sprinkle the eggs with salt and pepper, and drizzle with a little more dressing. Serve with toasted bread, drizzled with more dressing, if you like.

Nutrition Facts (per serving)
404	Calories
20g	Fat
43g	Carbs
16g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	404
% Daily Value*
Total Fat 20g	25%
Saturated Fat 4g	18%
Cholesterol 189mg	63%
Sodium 631mg	27%
Total Carbohydrate 43g	15%
Dietary Fiber 4g	13%
Total Sugars 7g
Protein 16g
Vitamin C 27mg	136%
Calcium 167mg	13%
Iron 5mg	30%
Potassium 522mg	11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.