brown bread with romaine salad, smoked ham, mustard cream and poached egg

Name: brown bread with romaine salad, smoked ham, mustard cream and poached egg
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 Spring onion; 7-10 Tbsp Salt; 2-3 TABLESPOONS White wine vinegar; 4 Eggs (size M); 4 Romaine lettuce leaves; 50 g Schmand; 2-3 TABLESPOONS medium hot mustard; 7-10 Tbsp Pepper; 4 discs Grain-black bread (à approx. 75 g); 4 discs cottage ham (approx. 50 g each); 7-10 Tbsp Oil

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

1 Spring onion
7-10 Tbsp Salt
2-3 TABLESPOONS White wine vinegar
4 Eggs (size M)
4 Romaine lettuce leaves
50 g Schmand
2-3 TABLESPOONS medium hot mustard
7-10 Tbsp Pepper
4 discs Grain-black bread (à approx. 75 g)
4 discs cottage ham (approx. 50 g each)
7-10 Tbsp Oil

Directions

1
Clean and wash the spring onion. Finely dice the spring onion white. Cut the green into fine, long strips and place in a bowl of water. Bring 1 litre of water, 1 tbsp. salt and vinegar to the boil.
2
Beat the eggs one after the other in a lightly oiled ladle and carefully slide them into the hot water. Cook over a low heat for 3-4 minutes. In the meantime, wash the salad leaves and shake them dry if necessary.
3
Lift out the eggs with a skimmer and let them drip off. Mix sour cream, mustard and diced spring onions, season with salt and pepper. Remove the strips of spring onion from the water and let them drip off.
4
Spread slices of bread with mustard cream. Cover with salad and ham. Place 1 poached egg on each and garnish with strips of spring onion.