For the salad, wash and slice the tomatoes. Season with salt and pepper
Peel and finely chop the onion. Fry in hot oil. Dust with flour and sauté until light yellow. Stir in 100 ml water and 4 tbsp. milk and simmer for about 5 minutes. Season to taste with mustard, salt and pepper
Boil up about 1/2 l salted water and vinegar in a small pot. Beat the egg into a ladle and let it slide carefully into the vinegar stock. With weak
Bring 6 tablespoons of water and 1 pinch of salt to the boil. Remove the pot from the stove. Add the rest of the milk and stir in the puree flakes. Stir vigorously after about 1 minute
Wash the chives and cut into small rolls. Fold under the purée. Remove the egg with a skimmer and let it drain. Serve everything