Poached eggs in a salad nest with smoked salmon strips and cress

Ingredients for 4 servings:

• 8 eggs
• 2 shots of vinegar
• 8 slice(s) smoked salmon
• 150 ml crème fraîche
• 1 lemon(s)
• 1 bowl of sprouts
• Cress for garnish
• 4 portions of seasonal leaf salad of your choice
• 4 tbsp vinegar
• 1 tsp mustard
• 8 tbsp rapeseed oil
• salt and pepper
• Sugar

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 40 minutes

Heat a large amount of water with a dash of vinegar in a wide saucepan. Carefully crack the eggs one at a time into cups. Slowly lower each egg into the hot water using the cup, ensuring the egg is completely submerged in water. Only then tilt the cup and let the egg slide into the water, then simmer for about 3-4 minutes. Cut the smoked salmon into thin strips. Season the crème fraîche with salt, pepper, lemon zest, and a pinch of sugar. Trim and wash the lettuce and spin dry. Whisk the vinegar and seasoning in a bowl. Gradually add the oil. First, arrange the lettuce and form a nest with the sprouts. Add the poached eggs and a dollop of crème fraîche. Then arrange the salmon on top of the crème fraîche and garnish with cress. Finally, marinate the salad on the plate with the dressing.