Poached Egg And Toast Salad - cooking recipe

Ingredients

Dressing
2 tablespoons water
1 tablespoon olive oil
2 teaspoons honey mustard
2 1/2 teaspoons freshly squeezed lemon juice
2 teaspoons red wine vinegar
2 teaspoons capers, rinsed and chopped
salt & freshly ground black pepper
Salad
4 large eggs
6 ounces mesclun or 6 ounces other mixed salad greens
4 slices multi-grain bread
3/4 cup alfalfa sprout

Preparation

Whisk all the dressing ingredients together and set aside.
Poach eggs to desired doneness.
Toss greens with salad dressing; toast the bread, tear it into pieces and toss it with the salad.
Place the salad on four plates and top each with an egg; sprinkle with salt and pepper to taste and garnish with sprouts.