Spring Greens Salad with Honey-Poached Eggs
Prep time: 15 min | Serves: 4 A no-cook (almost) salad showcasing Early Morning Harvest year-round salad mix, herbs, and eggs with a quick honey vinaigrette.
Ingredients:
6–8 cups Early Morning Harvest salad mix or mixed greens (kale, chard, arugula)
4 Early Morning Harvest pasture-raised eggs
2 tbsp Early Morning Harvest clover honey
2 tbsp apple cider vinegar
¼ cup olive oil
2 tbsp chopped Early Morning Harvest fresh herbs (mint, chives, or oregano)
Salt & pepper
Optional toppings: radishes or edible nasturtium flowers from EMH
Instructions:
Whisk honey, vinegar, oil, herbs, salt, and pepper for dressing.
Poach or soft-boil eggs (3–4 minutes).
Toss greens with half the dressing. Top with warm eggs and extra herbs. Drizzle remaining dressing.
Tip: The golden yolks from EMH eggs make it extra rich—perfect light April lunch.