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| 1 |  | tablespoon olive oil |
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| 2 | | teaspoons honey mustard |
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| 2 1/2 | | teaspoons freshly squeezed lemon juice |
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| 2 | | teaspoons red-wine vinegar |
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| 2 | | teaspoons capers, rinsed and chopped |
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| | Salt and freshly ground black pepper |
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| 4 | | large eggs |
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| 6 | | ounces mesclun or other mixed salad greens |
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| 4 | | slices seven-grain bread |
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| 3/4 | | cup buckwheat or alfalfa sprouts(optional) |
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| | 1. Whisk together 2 tablespoons water, oil, mustard, lemon juice, vinegar, capers, and salt and pepper to taste in a bowl. Set aside. |
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| | 2. In a large saucepan, bring 2 inches of lightly salted water to a boil; reduce to a slow simmer. One at a time, carefully crack eggs into a shallow bowl, and slide gently into water. Poach for 3 minutes. Remove with a slotted spoon, blotting well on towel to drain. |
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| | 3. While eggs are poaching, toss greens with dressing. Toast bread, tear each slice into pieces, and toss with salad greens. Arrange on four plates, and top with a poached egg. Season to taste with salt and pepper, and garnish with sprouts if desired. |
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| | | Per serving: 182 calories, 10 g fat, 213 mg cholesterol, 15 g carbohydrate, 227 mg sodium, 10 g protein, 2 g dietary fiber. |
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| | | WW Points: 4
Cal: 182 ; Fat: 10 ; Fiber: 2 |
