Poached eggs on salad

Name: Poached eggs on salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 TABLESPOON medium hot mustard; 150 g Whole milk yoghurt; 4 TABLESPOONS Milk; 1 TABLESPOON Honey; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7 TABLESPOONS Vinegar; 150 g cherry tomatoes; 200 g Cucumber; 1 small yellow pepper; 1 red onion; 1 small head picking salad; 4 Eggs (size M)

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 TABLESPOON medium hot mustard
150 g Whole milk yoghurt
4 TABLESPOONS Milk
1 TABLESPOON Honey
7-10 Tbsp Salt
7-10 Tbsp Pepper
7 TABLESPOONS Vinegar
150 g cherry tomatoes
200 g Cucumber
1 small yellow pepper
1 red onion
1 small head picking salad
4 Eggs (size M)

Directions

1
For the salad dressing, mix mustard, yoghurt, milk and honey. Season with salt, pepper and 2 tablespoons of vinegar. For the salad, wash and halve the tomatoes. Wash, clean and slice the cucumber.
2
Clean, wash and cut the peppers into strips. Peel and halve the onion and cut it into half rings. Clean the salad, remove the leaves from the stalk, wash thoroughly in plenty of cold water. Spin the leaves dry and pluck them a little smaller.
3
Mix the salad ingredients carefully and arrange on plates. In the meantime, bring 1 litre of water to the boil in a wide, flat pot. Season with salt and 5 tablespoons of vinegar. Beat the eggs in 4 cups and carefully slide them into the vinegar water.
4
With a spoon, place the egg white over the egg yolk. Cook at low heat for about 4 minutes. Spread the salad dressing over the salad. Arrange the eggs in portions on top. Bread tastes good with it.