Crispy vegetables with mustard dressing and soft-boiled egg

Bring a pan with plenty of water and salt to the boil. Clean the vegetables and divide them into equal not too small pieces.

Cook them separately from each other in about 3 to 5 minutes until al dente. Place the cooked vegetables in cold water for one minute and let them leak out in a colander. Arrange them on signs.

Boil the eggs for 3½ minutes, scare them under cold water and peel them immediately.

Beat the mustard, vinegar and oil a smooth dressing and season with salt and pepper.

Pour the dressing over the vegetables. Cut the eggs in half and spread them over the vegetables. Serve immediately.