Salad with poached eggs, croutons and cherry tomatoes

Name: Salad with poached eggs, croutons and cherry tomatoes
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 9 Eggs (size M); 7-10 Tbsp Salt; 50 g Salad cream (36 % fat); 1 TEASPOON Mustard; 6 TABLESPOONS White wine vinegar; 7-10 Tbsp Pepper; 75 g Baguette bread; 2 TABLESPOONS Olive oil; 200 g Romaine lettuce hearts; 150 g cherry tomatoes; 4 Stem(s) Basil

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

9 Eggs (size M)
7-10 Tbsp Salt
50 g Salad cream (36 % fat)
1 TEASPOON Mustard
6 TABLESPOONS White wine vinegar
7-10 Tbsp Pepper
75 g Baguette bread
2 TABLESPOONS Olive oil
200 g Romaine lettuce hearts
150 g cherry tomatoes
4 Stem(s) Basil

Directions

1
Boil 1 egg in boiling water for about 10 minutes, remove, quench and peel. Mix salad cream, mustard and 2 tbsp vinegar. Remove the egg yolks, crush them a little with a fork and stir into the cream.
2
Use protein for other purposes. Season the dressing with salt and pepper and chill until used.
3
Boil up about 3 litres of water in a pot. Add 4 tablespoons of vinegar. Stir the water to create a light whirlpool. Beat 1 egg into the boiling, no longer boiling vinegar water. Cook in it for 3-4 minutes.
4
Lift it out and let it drip off on kitchen paper. Process the remaining eggs one after the other in the same way. Stir the water beforehand each time, so that the white of the egg lays better around the yolk.
5
Cut the baguette into small cubes. Heat oil in a pan. Fry the bread cubes for 3-4 minutes while turning them, remove them. Cut salad into pieces, wash and drain well. Wash the tomatoes, grate dry and cut in half.
6
Wash basil, shake dry and pluck leaves. Mix salad, tomatoes and dressing and arrange on plates. Place 2 eggs on each plate and sprinkle with basil and some croutons. Add the remaining croutons.