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
Cuisine: Greek
Ingredients: 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

Category Brunch

Prep 20 minutes

Cook 20 minutes

Style Greek

Technique Sautéing

Diet Friendly Vegetarian

Daily Recipe: December 20, 2025

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.

Additional

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!