Poached egg on corn salad

Name: Poached egg on corn salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 400 g Lamb's lettuce; 4 TSP Wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TSP Oil; 2 Onions; 4 Tomatoes; 4 Eggs; 4 TABLESPOONS Salad cream dressing (20 % fat); 2 TEASPOONS Mustard; 1/2 package (12.5 g) frozen dill; 1 pinch Sugar; 1 collar Radishes; 4 discs Toast; 2 TEASPOONS Butter or Magarine

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

400 g Lamb's lettuce
4 TSP Wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TSP Oil
2 Onions
4 Tomatoes
4 Eggs
4 TABLESPOONS Salad cream dressing (20 % fat)
2 TEASPOONS Mustard
1/2 package (12.5 g) frozen dill
1 pinch Sugar
1 collar Radishes
4 discs Toast
2 TEASPOONS Butter or Magarine

Directions

1
Clean and wash the lamb's lettuce and let it drip off on a sieve. Season the vinegar with salt and pepper and gradually add the oil. Cut onions and tomatoes into fine cubes and add to the vinegar-oil marinade.
2
Bring water to the boil, add 1/2 teaspoon salt and a little vinegar. Beat the eggs carefully and let them slowly slide into the water. Remove the pot from the heat and let the eggs simmer for about 4 minutes (poach lightly).
3
In the meantime, mix salad cream with mustard, add dill, season with pepper and sugar. Remove the eggs and keep warm. Clean and wash the radishes and cut them into fine sticks. Cut toast slices into cubes.
4
Heat the fat in a frying pan. Fry the cubes in it until golden brown. Marinate lamb's lettuce and arrange on plates. Place the eggs on the salad, add mustard-dill cream and sprinkle with radish sticks.
5
Sprinkle the toast cubes on the salad.