A serving of glistening, warm orzo mixed with bright green escarole, dots of tangy feta, and garnished with ruby-red pomegranate seeds. Nestled on top are two perfectly poached eggs with vibrant yolks just waiting to spill upon breaking. The dish is completed with a sprinkle of aromatic winter herbs.

Winter Warmer: Greek Orzo and Escarole Salad with Poached Eggs

Name: Winter Warmer: Greek Orzo and Escarole Salad with Poached Eggs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 large head of escarole washed, dried and chopped; 2 cups uncooked orzo; 8 free-range eggs; 1 cup feta cheese crumbled; 1 pomegranate deseeded; 1 tablespoon white vinegar; 4 tablespoons olive oil; 1 red onion finely chopped; 2 cloves of garlic minced; 1 teaspoon dried oregano; to taste salt; to taste pepper

Warm, wholesome Greek salad with escarole and orzo.

Category Brunch

Prep 20 minutes

Cook 20 minutes

Style Greek

Technique Sautéing

Diet Friendly Vegetarian

Daily recipe · December 20, 2025

A little about this dish

Rediscover the joy of Greek cuisine with a unique holiday brunch featuring escarole—a versatile green that shines in our warm salad. We combine it with comforting orzo and luxurious poached eggs, giving the classic Greek brunch a delightful makeover.

Ingredients (for 4)

Large head of escarole — 1 — washed, dried and chopped
Uncooked orzo — 2 cups
Free-range eggs — 8
Feta cheese — 1 cup — crumbled
Pomegranate — 1 — deseeded
White vinegar — 1 tablespoon
Olive oil — 4 tablespoons
Red onion — 1 — finely chopped
Cloves of garlic — 2 — minced
Dried oregano — 1 teaspoon
Salt — to taste
Pepper — to taste

Preparation

Step 1 — 🍝💦🍽

Cook the orzo as per instructions on the package, then strain and set aside.
Step 2 — 🧅🔥🍳

Heat 2 tablespoons of olive oil in a large pan, sauté onions and garlic till they are translucent.
Step 3 — 🥬🧂🍳

Add the chopped escarole to the pan, sprinkle with salt, pepper, and oregano. Sauté until it wilts down a little.
Step 4 — 🍝🍳🥄

Add the cooked orzo and remaining olive oil to the pan, mix well to combine and cook for another 2 minutes.
Step 5 — 🥚💦🔥

In a separate pan, fill with water halfway and bring to a gentle simmer. Add vinegar. Carefully break in the eggs and poach for 2-3 minutes until the whites are set but yolks are still runny.
Step 6 — 🍽️🧀🍳

To serve, divide the warm orzo and escarole mixture evenly among four plates, top each with crumbled feta, pomegranate seeds, and two poached eggs.

A final fox tip

For a vegan variation, omit the eggs and add pan-fried tofu instead. Also, vegan cheese or nutritional yeast can replace feta. Want to involve your kids? They'll love deseeding the pomegranate!