Easter salad with poached eggs

AUTHOR
Billie Wagner
DIFFICULTY
very easy
RATING
3 4
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 2 discs Toast
  • 2 TABLESPOONS Butter
  • 200 g mixed salad (e.g. Lollo Rosso, Lollo Bianco, Radiccio)
  • 150 g cherry tomatoes
  • 1 collar Chives
  • 5 TABLESPOONS Vinegar Essence
  • 4 fresh eggs (size M)
  • 4 discs Bacon
  • 2 TABLESPOONS Dijon mustard
  • 3 TABLESPOONS White wine vinegar
  • 3 TABLESPOONS Olive oil
  • 7-10 Tbsp Sugar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper

Directions

  1. 1

    Cut toast into small cubes. Heat butter in a pan and roast bread cubes in it until golden brown. Take out and drain on kitchen paper. Wash and clean the salad and pluck into bite-sized pieces. Wash and halve the tomatoes. Wash chives, shake dry and cut into fine rolls

  2. 2

    Bring 2 litres of water to the boil in a pot (approx. 20 cm Ø). Add vinegar essence. Beat the eggs into one cup each and let them slide one after the other into the boiling water. Cook at low to medium heat for about 5 minutes. Lift the eggs out of the water with a skimmer and let them drip off on kitchen paper

  3. 3

    Cut the bacon into short strips and fry until crisp in the pan. Remove the pan from the heat and take out the bacon. Stir mustard and wine vinegar into the bacon fat, stir in oil. Add chives. Season to taste with sugar, salt and pepper. Arrange salad with tomatoes, bacon strips, bread cubes, mustard dressing and 1 poached egg each on plates. Sprinkle eggs with pepper

Nutrition Facts

KCAL
290 kcal
CARBS
9 g
FATS
23 g
PROTEINS
12 g