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🍽️ Fresh Herb Salad with Poached Eggs

223 kcal · 30 min · 4 servings

Ingredients

• 200 g herbs (1 bunch each parsley + chervil, 1/2 bunch each dill, sorrel, burnet)
• 4 eggs
• 4 tbsp white wine vinegar
• salt
• pepper
• 2 tsp mustard
• sweetener (to taste)
• 2 tbsp germ oil
• 80 g country bread (2 slices)
• 10 g butter (1 level tbsp)

Instructions

1. 1. Wash the herbs thoroughly under running water.
2. 2. Shake the herbs dry to remove excess water.
3. 3. Carefully pluck the leaves from the stems.
4. 4. Gently prick the pointed end of the eggs with a fork to make peeling easier later.
5. 5. Bring a pot of water to a boil.
6. 6. Carefully place the eggs into the boiling water.
7. 7. Cook the eggs for about 7 minutes until they are soft-boiled.
8. 8. Drain the hot water from the eggs.
9. 9. Rinse the eggs immediately under cold water to stop the cooking process.
10. 10. Whisk white wine vinegar, salt, pepper, and mustard together in a small bowl.
11. 11. Season the sauce to taste with sweetener if desired.
12. 12. Stir the germ oil into the vinaigrette.
13. 13. Toss the herb leaves evenly with the mustard vinaigrette.
14. 14. Divide the salad portion-wise onto plates.
15. 15. Halve the bread slices.
16. 16. Spread the bread halves evenly with butter.
17. 17. Place the bread slices with the buttered side down into a non-stick pan.
18. 18. Toast the bread briefly until golden brown.
19. 19. Peel the cooled eggs carefully.
20. 20. Cut the eggs in half.
21. 21. Place the egg halves on top of the arranged herb salad.
22. 22. Serve the salad with the toasted bread slices.

Nutrition per serving

• kcal: 223
• Protein: 10 g · Fett/Fat: 14 g · Carbs: 12 g