Poached Egg Balsamic Salad

Lite foods can be a rewarding meal when it has great flavors. This salad is filling and packs medium heat and different yet interesting textures. I would pick up a fresh loaf of bread from your local bakery to make the croutons for the salad.

1 heart of romaine lettuce
2 Eggs
2 tbsp of Sesame Chili Oil
2 Tbsp Olive Oil
2 Garlic Cloves crushed
1 Tbsp Balsamic Vinegar
1/4 cup Grated Romaine Cheese
3 slices of bread cut into medium cubes
1 Sliced Tomato

First I would start off by making the croutons with heating sesame oil in a non stick pan. Once oil are hot throw bread cubes in and cook for about 5 minutes or till golden brown remove and and set aside. Next in a medium size pot fill half way up with water and bring to a boil. Using a measuring cup crack a egg into cup (one at a time). Once water is at at boil drop a egg in ( you can place multiple eggs in water at a time)and let cook for about three minutes. Chop romaine up and place on plates. In the pan you used for croutons heat vinegar,olive oil and garlic for about 30 seconds to a minute. Place egg, romano cheese, sliced tomato and croutons on salad and drizzle warm dressing over them.