Ingredients
| canola oil |
1 cup
|
| olive oil |
1/2 cup
|
| balsamic vinegar |
1/4 cup
|
| lemon juice |
1/4 cup
|
| Dijon mustard |
3 tbsp.
|
| honey or brown sugar |
1 tbsp.
|
| minced garlic |
2 tsp.
|
| Kosher salt |
to taste
|
| black pepper |
to taste
|
| artisan bread, torn into bite-sized pieces and toasted to golden brown |
4 cups
|
| red bell peppers, ½” dice |
3/4 cup
|
| yellow bell peppers, ½” dice |
3/4 cup
|
| baby spinach leaves |
1.5 cups
|
| English cucumbers, sliced in half-moons |
3/4 cup
|
| cherry tomatoes, halved |
3/4 cup
|
| balsamic vinaigrette |
1.5 cups
|
| basil leaves |
as needed
|
| capers |
6 tbsp.
|
| large eggs |
Directions
- WHISK Balsamic Vinaigrette ingredients together in a mixing bowl using a whisk or immersion blender until emulsified. SEASON to taste with salt and pepper.
- COMBINE bread, red, and yellow peppers, spinach, sliced cucumbers, and cherry tomatoes in a large bowl.
- BREAK eggs, one at a time, into a fine wire mesh strainer. This will allow thin egg whites to strain through, making for the best-looking finished eggs. HEAT 2 to 3 inches of water in a large saucepan or deep skillet to boiling. ADJUST heat to keep liquid simmering gently. SLIP eggs, close to the surface of the pan, into the water.
- COOK eggs until the whites are completely set and the yolks begin to thicken but are not hard—approximately 3 minutes for soft. DO NOT STIR. LIFT eggs from water with a slotted spoon; DRAIN well on a platter lined with paper towels. KEEP warm.
- MEASURE approximately 2 cups of bread and vegetable mixture per order into a mixing bowl. TOSS with 1/3 cup Balsamic Vinaigrette. ARRANGE salad in a service bowl. PLACE two eggs over salad, TOP with basil, and SPRINKLE with capers.
Insider Tips
- SLICE fresh mozzarella or add bocconcini mozzarella. FRY pancetta and capers as garnish, or MAKE the croutons from whole grain for a healthier option
- ADD chopped bacon and crispy fried sweet onions for a taste of the South version.