Poached eggs on mixed salad

Name: Poached eggs on mixed salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Head picking salad; 300 g Kohlrabi; 1 collar Radishes; 250 g Emmental cheese; 1 collar Chives; 2 TEASPOONS medium hot mustard; 10 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 pinch Sugar; 4 TABLESPOONS Oil; 8 Eggs (size M)

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Head picking salad
300 g Kohlrabi
1 collar Radishes
250 g Emmental cheese
1 collar Chives
2 TEASPOONS medium hot mustard
10 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 pinch Sugar
4 TABLESPOONS Oil
8 Eggs (size M)

Directions

1
Clean the salad, wash and drain well. Clean, peel and wash the kohlrabi, grate coarsely. Radishes clean, wash and cut into thin slices. Cut cheese into sticks. Wash chives, dab dry and cut into small rolls.
2
Mix mustard, 4 tablespoons of vinegar, salt, pepper and sugar. Beat the oil in a thin stream. Stir in chives and season to taste again. Mix the salad ingredients and arrange on plates. Boil 2 litres of water in a large pot of water.
3
Add 6 tablespoons of vinegar. Turn back the temperature. Beat the eggs one by one in a cup and let them slide into the water. Cook eggs in boiling water for about 4 minutes. Take out with a skimmer and let them drip off on kitchen paper.
4
Arrange the eggs on the salad and sprinkle with the vinaigrette. Bread is delicious with it.