What isn't better with an egg on top? Almost nothing! This salad is no exception, and it uses a poached egg, which makes it extra special. The runny yolk mixes with the dressing, adding a hearty, creamy deliciousness to every bite. This take on a classic Cobb is perfect for a light yet satisfying dinner and makes for a fancy brunch to serve friends. They won't be able to resist!

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Recipe Ingredients:
2 eggs
1 head Boston lettuce, leaves separated and torn
1/2 cup shredded cooked chicken
2 strips crisp cooked bacon, crumbled
2 tablespoons crumbled blue cheese
6 tablespoons extra-virgin olive oil
2 tablespoons red-wine vinegar
1 teaspoon Dijon mustard
Coarse salt and ground pepper

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Nutritional Info:
Per serv: 399 cal; 31 g fat (7 g sat fat); 27 g protein; 3 g carb; 1 g fiber

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.

Cobb Salad with Poached Egg | Everyday Food with Sarah Carey
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