Poached egg on whole grain toast

Name: Poached egg on whole grain toast
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 2 TABLESPOONS Vinegar; 8 Eggs; 1/2 bunch Chives; 1/2 bunch Parsley; 250 g Schmand; 1 TABLESPOON medium hot mustard; 7-10 Tbsp Pepper; 120 g Frisée salad; 8 discs Whole grain toast; 40 g Butter or margarine; 7-10 Tbsp Tomato and parsley

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
2 TABLESPOONS Vinegar
8 Eggs
1/2 bunch Chives
1/2 bunch Parsley
250 g Schmand
1 TABLESPOON medium hot mustard
7-10 Tbsp Pepper
120 g Frisée salad
8 discs Whole grain toast
40 g Butter or margarine
7-10 Tbsp Tomato and parsley

Directions

1
Preparation: Boil 1 litre of water, 1 tablespoon of salt and vinegar. Beat the eggs one by one into a soup ladle or cup and let them slide into the water. Immediately bring into shape with a spoon.
2
Leave to stand for 4 minutes at low heat. Remove with a skimmer. Wash the herbs. Chop parsley finely, cut chives into small rolls. Mix sour cream, mustard and herbs. Season to taste with salt and pepper.
3
Clean, wash and drain the salad. Roast the toast slices in a toaster and spread with fat. Spread the salad on top. Add 1 egg and some herb cream. Arrange the breads on a board.
4
Garnish with parsley and tomatoes. Add the rest of the sauce extra.