Poached Eggs Atop Mixed Greens

After trying the recipe for Soft-Boiled Eggs with a Miso Lemon dressing, I realized two things:

  1. Soft boiling eggs is a pain. They are tough to peel!
  2. The dressing is amazing.

Reacting to these two realities, I came up with this dish. Instead of soft-boiling the eggs, I poached them. We got these great egg poachers from Lamson & Goodnow, an amazing knife (and other thing) maker from Western MA. The poachers are easy to use and more importantly, easy to handled. To use you simply give the insides a quick rub with butter, add an egg and then lower into a simmering pan of water; cover and then cook for 5 minutes. I like to add a little paprika for flavor and color. For the salad I simply tossed the greens with some of the dressing. I then dished the salad, added an egg to each dish and then poured the remaining dressing on top of the egg.




Here is the recipe for the dressing:

Warm Miso, Lemon Dressing

From: CookThink


  • 1 tablespoon tahini
  • 2 tablespoons sweet white miso
  • 1 tablespoon fresh lemon juice
  • 1/4 serrano chile, thinly sliced
  • 1/4 cup water
  • 1/4 cup cilantro leaves


  1. Combine the tahini, miso, lemon juice, serrano and water in a small saucepan. Simmer gently over medium-low heat for 5 minutes, whisking to dissolve the miso.
  2. Allow the dressing to cool slightly before adding to the salad.

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