Wash parsley and chives and dab dry. Cut the chives into small rolls, dab off the parsley leaves. Cut a parsley leaf into fine strips. Put one parsley leaf in an egg boiler.
Break the egg and let it slide in. Close the glass and cook in boiling water for 8-12 minutes. Clean and wash the salad, dab dry well and pluck into bite-sized pieces. Chop the nuts, roast them in a pan without fat, take them out.
Mix mustard and herb vinegar. Stir in yoghurt and oil, season to taste with salt, pepper and sugar. Arrange salad with parsley leaves and chive rolls. Cut cress from the bed and sprinkle over the salad with the nuts.
Drizzle with the dressing. Season the egg with salt and pepper and sprinkle with the parsley strips. Serve salad with egg and crispbread.