Spring Salad with Poached Egg

Sometimes it happens that I make something for myself (not an episode) that I love so much I have to share it on the blog. The other day I was at home with a few items in my fridge, but it did not seem like a whole lot. It just so happened that what I did have were just the right ingredients. My mother had bought me some delicious spinach at Friday’s Greenmarket (aren’t moms the best?). It was incredible, which is not an adjective that I throw around, nor is it one that I would normally use to describe spinach. I also had mesclun mix (also from the market), a few extra chickpeas (I forget what I had used the rest for), a few eggs, some whole wheat bread, and thick goat milk yogurt. I tossed the chickpeas with some olive oil, cumin, and paprika, and I roasted them in the oven until they were slightly blistered and crispy. I made a salad with the mesclun and spinach, and dressed it with olive oil and balsamic and lemon juice. I tossed in the chickpeas, and then poached an egg, and lay it on top of the greens. Next to that I served a dollop of yogurt, which when mixed with the egg and chickpeas, is a divine accompaniment. And of course I had toasted whole wheat bread to sop up the runny yolk. It was a simple dish, but with many accents of flavor and textures. We are in the season of salads, and I will be eating as many greens as I can get my hands on these days. I hope you all do too. Happy Spring!