Herb salad with egg

Name: Herb salad with egg
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Eggs; 1 Garlic clove; 4 discs Toast; 30 g Butter or margarine; 150 g Rocket; 1 collar Watercress (alternatively 1 box of garden cress); 1 collar Chervil; 1/2 bunch flat leaf parsley; 3 TABLESPOONS Raspberry vinegar; 1 TEASPOON Dijon mustard; 2 TABLESPOONS Honey; 6 TABLESPOONS Soybean oil (alternatively sunflower oil); 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Eggs
1 Garlic clove
4 discs Toast
30 g Butter or margarine
150 g Rocket
1 collar Watercress (alternatively 1 box of garden cress)
1 collar Chervil
1/2 bunch flat leaf parsley
3 TABLESPOONS Raspberry vinegar
1 TEASPOON Dijon mustard
2 TABLESPOONS Honey
6 TABLESPOONS Soybean oil (alternatively sunflower oil)
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Boil eggs in boiling water for 10 minutes until hard. Peel garlic and chop finely. Cut toast into cubes and fry in hot fat until crispy brown. Add garlic. Remove the diced toast from the pan.
2
Drain the eggs, chill, peel and let them cool down. Sort and wash the rocket and watercress. Dab dry. Wash herbs and pat dry. Pluck chervil and parsley leaves from the stalks. Mix vinegar, mustard and honey well. Stir in 4 tablespoons of cold water and add oil. Season to taste with salt and pepper. Mix rocket, cress and herbs with the vinaigrette.
3
Mix vinegar, mustard and honey well. Stir in 4 tablespoons of cold water and add oil. Season to taste with salt and pepper. Mix rocket, cress and herbs with the vinaigrette. Arrange on a platter with egg eights. Sprinkle with croutons