Recipe: Poached Egg Salad with Sauteed Grapes and Blue Cheese

POACHED EGG SALAD

8 eggs
2 medium leeks, thinly sliced
2 cups seedless red grapes
2 Tbsp. cider vinegar
Salt and ground black pepper
4 slices crusty bread, toasted
FOR SERVING:
1 (10 oz.) pkg. Italian mixed salad greens (romaine and radicchio)
2 oz. blue cheese, crumbled (1/2 cup)

In large skillet pour water to halfway up sides. Bring water to simmering (bubbles break surface). One at a time break an egg into measuring cup. Hold lip of cup close to water; carefully slide in egg, allowing each equal space in pan. Simmer, uncovered, 3 to 5 minutes, until whites are set and yolks begin to thicken but are not hard.

Meanwhile, in second skillet cook leeks and grapes over medium heat in 2 tablespoons hot olive oil for 4 minutes, just until leeks are tender and grape skins burst. Remove from heat. Add vinegar. Sprinkle salt and pepper.

TO SERVE:
With slotted spoon transfer eggs to toast. Serve with greens, leeks, grapes, and cheese.

Makes 4 servings
Source: Better Homes and Gardens magazine, October 24, 2008