Enjoy the delicious flavors of an Italian classic with the great taste of an Eggland’s Best poached egg.


  • 2 Eggland’s Best eggs
  • 4 cups salad greens
  • 24 grape tomatoes, halved
  • 8-10 kalamata olives
  • 2 tablespoons capers
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 2 tuna filets, fresh (approximately 3oz. each)
  • 1 tin rolled anchovies with capers (optional)
  • Extra virgin olive oil for dressing
  • White wine vinegar for dressing
  • Salt and Pepper to taste


  1. Pour water into a medium-size skillet, approximately 1 inch high; bring water to a boil.
  2. Crack 1 egg into a small bowl and very gently slide into boiling water to poach; repeat with second egg; cook until whites are firm and yolks are set, approximately 4-5 minutes.
  3. In a large skillet, heat 1 tablespoon of olive oil and cook tuna filets that have been seasoned with salt and pepper (to your taste) until done and set aside.
  4. In another medium skillet, heat 1 tablespoon of olive oil, and saute garlic, tomatoes, olives and capers until tomatoes are softened.
  5. Arrange salad greens evenly between 2 plates; place tomato mixture on top of greens on each plate, then top with tuna.  If you use anchovies, place around tuna.
  6. Drizzle extra virgin olive oil and white wine vinegar, to your taste, over salad and place poached egg on top.  Season to your taste and serve.

Pairing Suggestion: Sweet Leaf Tea

(image & recipe via Eggland’s Best)