Toast with spring vegetables and poached egg

Name: toast with spring vegetables and poached egg
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 360 g sweet vegetable tomato mix; 2 el White wine vinegar; 1 tl granulated sugar; tl salt; 100 g asparagus tips; 1 forest radish; 1 petit beurre bread; 2 el traditional olive oil; 4 medium sized egg as fresh as possible; 2 el mayonnaise

Toast with spring vegetables such as asparagus tips, radish and poached egg.

Ingredients

Kitchen Stuff

1 grill pan

Directions

Halve the tomatoes and put them in a bowl. Mix in the vinegar, sugar and salt.
Bring a layer of water to the boil in a saucepan and cook the asparagus tips for 3 minutes. Drain, rinse under cold running water and add to the tomatoes.
Cut the radishes into wedges and add them to the vegetables.
Cut the bread into 8 slices and brush with the oil. Heat the grill pan and grill the bread for 3 minutes. Turn halfway. Divide it over 4 plates.
Bring a layer of 6 cm of water to a boil in a skillet and add the vinegar.
Turn the heat down so that the water no longer bubbles. Break the eggs carefully one by one above the water and poach them in 3 min.
Meanwhile, brush the bread with the mayonnaise. Spoon the salad of spring vegetables on it.
Take the eggs with a slotted spoon and put them on the toast with salad. Season with pepper and salt.
Serve immediately. Yummy! .