Mixed Salad With Poached Eggs

• 1 tablespoon butter
• 3 slices whole wheat bread toasted crusts removed and cubed
• 9 tablespoons white wine vinegar
• 8 eggs
• 1 teaspoon honey
• 1 teaspoon dijon mustard
• 5 tablespoons oil
• 12 ounces mixed greens with carrots
• 4 ounces sugar snap peas thinly sliced on the diagonal
• 1/2 cup frozen corn kernels fresh, canned or thawed

1. Heat the butter in a large skillet on medium heat. Cook the toast cubes for 5 mins until golden, stirring. Season with salt and remove from the pan.
2. Bring about 3 quarts water to a boil in a large saucepan and add 3-4 tbsp of the vinegar. Break in the eggs, 4 at a time, and cook for 4 mins. Remove from the pan and drain on paper towels
3. Whisk the remaining 5 tbsp vinegar, honey and mustard with the oil and season to taste. Toss the greens, sugar snaps, corn, croutons and 1/2 the vinaigrette in a large bowl. Divide among serving plates. Top each with 2 poached eggs and drizzle with the remaining vinaigrette.

butter, whole wheat bread, white wine vinegar, eggs, honey, mustard, oil, carrots, sugar snap peas, frozen corn kernels

Taken from www.yummly.com/recipe/Mixed-Salad-with-Poached-Eggs-1399776 (may not work)