1 tablespoon olive oil
2 teaspoons honey mustard
2 1/2 teaspoons lemon juice
2 teaspoons red wine vinegar
2 teaspoons capers, rinsed and drained
salt and freshly ground
pepper
4 large eggs, at room temperature
6 oz. mesclun or mixed salad greens
4 slices seven-grain bread
3/4 cup alfalfa sprouts

Whisk together 2 tablespoons water, oil, mustard, lemon juice, vinegar, chopped capers and salt and pepper to taste in a bowl. Set aside.

In a large saucepan, bring about 2 inches of lightly salted water to a boil; turn down 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.

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.

Serving Size: 4