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Poached Egg on Salad

Poached eggs and steamed asparagus spears and poached eggs take this green leaf-romaine heart salad from side to entrée.


16 oz. Ready-Set-Serve Hearts & Hearts
16 spears Markon First Crop Asparagus, steamed
1 cup shredded red cabbage
1 Markon First Crop Cucumber, chopped
1 Markon First Crop Red Bell Pepper, sliced
4 eggs
Salt and pepper, to taste


On each serving plate, arrange four ounces lettuce, four spears asparagus, and equal portions of red cabbage, cucumber, and bell pepper.
In large pot of boiling water, poach four eggs. Place one egg per plate and season with salt and pepper. Serve with house-made dressing.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.