Dandelion Salad with Poached Egg

Ingredients

• 150 g whole grain bread
• 8 tbsp olive oil
• 250 g young dandelion greens
• 2 tbsp white balsamic vinegar
• 2 tbsp lemon juice
• 0.5 tsp liquid honey
• Sea salt
• ground pepper
• 5 tbsp white wine vinegar
• 4 eggs
• 2 tbsp chopped parsley

Instructions

1. 1.

   Coarsely chop the bread and mix with 3 tbsp olive oil. In a non-stick pan, slowly fry until crisp. Remove and drain on kitchen paper.

2. 2.

   Wash and trim the dandelion stems, then shake dry. Whisk together white balsamic vinegar, lemon juice, remaining olive oil, stir in honey, and season with salt and pepper.

3. 3.

   Bring 1 liter water with white wine vinegar and 1 tbsp salt to a boil in a small pot. Crack each egg into a cup and gently slide into the simmering vinegar water. Poach for 4–6 minutes.

4. 4.

   Combine the dandelion greens with the dressing and parsley in a bowl, then arrange on plates. Top with poached eggs and sprinkle with bread crumbs before serving.