Boil eggs hard in 8-9 minutes, rinse with cold water and peel. Clean, wash and diagonally halve the sugar snap peas. Blanch in boiling salted water for about 2 minutes, rinse with cold water and drain. In the meantime cut toast into small cubes. Heat the fat.
Roast the toast cubes in it until golden brown all around and take them out. Peel, wash and cut the kohlrabi into thin, approx. 3 cm long sticks. Clean, wash and slice the radish and cucumber. Clean, wash and drain the rocket and pluck into bite-sized pieces. Mix vinegar and mustard for the marinade. Season with salt and pepper. Whip the oil into it. Mix the prepared vegetables and arrange on a plate. Chop eggs and pass through a sieve. Eggs and croutons and sprinkle over the salad.
Season with salt and pepper. Whip the oil into it. Mix the prepared vegetables and arrange on a plate. Chop eggs and pass through a sieve. Eggs and croutons and sprinkle over the salad. Sprinkle some marinade on the salad. Add the rest of the marinade