2 Serves
30 Mins
Wash the lettuce thoroughly using a salad spinner and pat dry.
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FrenchVitamin K
18 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
144 µg / 400 µgCalcium
64 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
30 mg / 420 mgPhosphorus
181 mg / 1,250 mgPotassium
410 mg / 4,700 mgSodium
1265 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
3 g / 28 gSugar
4 g / 50 gSaturated Fat
5 g / 20 gCholesterol
186 mg / 300 mgCaffeine
0 mgNet Carbs
39 gAlcohol
0 g
Use a chef's knife on a cutting board to chop the lettuce and tomatoes into bite-sized pieces.
In a small bowl, whisk together the olive oil, vinegar, salt, and black pepper to create the dressing.
Place the chopped lettuce into a large mixing bowl.
To poach the eggs, fill a saucepan with 4 inches of water and add the white vinegar. Bring the mixture to a gentle simmer. Break each egg into small bowl. With a slotted spoon, stir simmering water to create a whirlpool, then slide the first egg into a eye of the swirl. Using the back of the spoon, immediately push the solidifying whites around yolk, coaxing them to stay close to the yolk.
Drizzle the prepared dressing over the greens and toss gently using tongs to coat evenly and add the egg on top.
12
g38
g5
g
Tunisian
French