Poached eggs on salad

Name: Poached eggs on salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Head Lollo Rosso; 1 Head Lollo bianco; 1 Lettuce; 150 g cherry tomatoes; 3 discs Toast; 40 g streaky smoked bacon; 5 TABLESPOONS Oil; 1 TABLESPOON grainy mustard; 4 TABLESPOONS + 100 ml vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 collar Chives; 8 Eggs; 7-10 Tbsp Chervil

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Head Lollo Rosso
1 Head Lollo bianco
1 Lettuce
150 g cherry tomatoes
3 discs Toast
40 g streaky smoked bacon
5 TABLESPOONS Oil
1 TABLESPOON grainy mustard
4 TABLESPOONS + 100 ml vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 collar Chives
8 Eggs
7-10 Tbsp Chervil

Directions

1
Clean, wash and pluck the lettuce into bite-sized pieces. Wash, clean and halve the tomatoes. Remove the crusts from the toast and cut into 1-2 cm cubes. Finely dice bacon. In a frying pan, leave it crispy and take it out. Add 1 tablespoon of oil to the bacon fat.
2
Fry the toast cubes in it while turning. Mix mustard and 4 tablespoons of vinegar. Season with salt, pepper and sugar. Whip the oil into it. Wash the chives and cut into small rolls. Stir chives and bacon into the marinade. Mix the prepared salad ingredients and marinade and leave to stand. Bring plenty of water to the boil. Add 100 ml vinegar. Beat the eggs one after the other and carefully slide them into the vinegar water. Turn with the help of 2 forks so that the egg whites do not separate. Cook the eggs for about 5 minutes.
3
Mix the prepared salad ingredients and marinade and leave to stand. Bring plenty of water to the boil. Add 100 ml vinegar. Beat the eggs one after the other and carefully slide them into the vinegar water. Turn with the help of 2 forks so that the egg whites do not separate. Cook the eggs for about 5 minutes. Serve with the salad in portions. Serve sprinkled with croutons and chervil