Poached Egg Salads with Pancetta Vinaigrette Recipe

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Poached Egg Salads with Pancetta Vinaigrette
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  1. In a large bowl, combine the artichokes, mushrooms, oil, rosemary, salt and pepper; transfer to an ungreased baking sheet. Bake at 425° for 10-15 minutes or until mushrooms are tender.
  2. Meanwhile, in a large skillet, cook pancetta and shallot over medium heat until pancetta is crisp. Stir in the sherry vinegar, mustard and sugar; heat through. Transfer to a small bowl; gradually whisk in oil. Set aside.
  3. Place 2-3 in. of water in a large skillet with high sides; add white vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water.
  4. Cook, uncovered, until whites are completely set and yolks are still soft, about 4 minutes. With a slotted spoon, lift eggs out of water.
  5. Divide arugula among eight salad plates. Top each with artichoke mixture and a poached egg; drizzle with vinaigrette. Yield: 8 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 211.89 Kcal (887 kJ)
Calories from fat 155.65 Kcal
% Daily Value*
Total Fat 17.29g 27%
Cholesterol 169.35mg 56%
Sodium 371.03mg 15%
Potassium 285.42mg 6%
Total Carbs 6.87g 2%
Sugars 2.41g 10%
Dietary Fiber 1.97g 8%
Protein 8.53g 17%
Vitamin C 2.3mg 4%
Iron 1.1mg 6%
Calcium 47.6mg 5%
Amount Per 100 g
Calories 151.11 Kcal (633 kJ)
Calories from fat 111.01 Kcal
% Daily Value*
Total Fat 12.33g 27%
Cholesterol 120.78mg 56%
Sodium 264.61mg 15%
Potassium 203.56mg 6%
Total Carbs 4.9g 2%
Sugars 1.72g 10%
Dietary Fiber 1.4g 8%
Protein 6.08g 17%
Vitamin C 1.6mg 4%
Iron 0.8mg 6%
Calcium 33.9mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.3
  • 6

Good Points

  • saturated fat free

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