Herb Salad with Egg

Ingredients

• 200 g herbs (1 bunch parsley + chervil each, ½ bunch dill, sorrel, pimpinella)
• 4 eggs
• 4 tbsp white wine vinegar
• Salt
• Pepper
• 2 tsp mustard
• sweetener (optional)
• 2 tbsp germ oil
• 80 g farmer's bread (2 slices)
• 10 g butter (1 tablespoon)

Instructions

1. 1.

   Wash the herbs and shake off excess water, then pluck the leaves.

2. 2.

   Pinch the eggs, place them in boiling water and cook for about 7 minutes until soft-boiled. Drain and shock in cold water.

3. 3.

   For the salad dressing whisk together white wine vinegar, salt, pepper and mustard. Adjust with sweetener if desired. Stir in germ oil.

4. 4.

   Combine the herb leaves with the mustard vinaigrette and serve in portions.

5. 5.

   Halve the bread slices, spread butter on them and briefly toast in a greased pan with the buttered side down.

6. 6.

   Peel the eggs, cut them in half and place them on top of the herb salad. Serve with the toasted bread slices.