Poached Egg Longaniza Salad

• 1 whole Tomato
• 2 Tablespoons Olive Oil, Divided
• 1/2 cups Longaniza Sausage
• 2 whole Eggs
• 1 cup Romain Lettuce
• 1 cup Spinach
• 1/2 cups Watercress
• 1/3 cups Soybean Sprouts
• 1/2 whole Lemon
• 1 cup Garlic Flavoured Croutons
• Salt And Pepper, to taste

1. Slice the tomato into 4 wedges. Place in a baking sheet, cover with 1 tablespoon of the olive oil and add salt and pepper to taste. Roast in the oven for a couple of minutes until they are bubbling but not charred.
2. In a pan add the other tablespoon of olive oil and cook the Longaniza sausage until crispy. Remove from pan and place in a paper towel to remove excess oil. Set aside.
3. Poach the eggs and set aside. Now I know there are many ways to do this, my method is simple but it works for me. I use a deep pan, with water to about half, let it simmer NOT BOIL. Boiling water is bad for poached eggs. I learned this the hard way. Once you see little bubbles in the water add a splash of vinegar and mix it well with the water. Crack one egg at a time in a bowl or cup making sure not to break the yolk, and add it gently to the simmering water. With a wooden spoon fold the egg white over the yolk gently. Cover for a few minutes (typically around 3-4 minutes) to help the egg cook and remove from the water when done. Drain slightly on a paper towel and you are done! Yummy poached egg ready to be eaten.
4. Now in a plate mix the lettuce, the spinach, the watercress and the soybean sprouts. Add a drizzle of olive oil and the juice of the lemon. Add salt to taste; mix well.
5. On top of your salad, place the roasted tomato wedges, the croutons, the eggs and on top of the eggs place the longaniza. Scrumptious!!!!
6. Enjoy!!!

tomato, olive oil, sausage, eggs, romain lettuce, spinach, soybean sprouts, lemon, garlic, salt

Taken from tastykitchen.com/recipes/salads/poached-egg-longaniza-salad/ (may not work)