Salad with Poached Egg and Salmon Ham

Ingredients

• 0.5 lemon
• 200 g silken tofu
• 1.5 tbsp Estragon mustard
• 2 tbsp olive oil
• Salt
• Pepper
• Tabasco
• 1 head frisée lettuce
• 125 g Fine spinach leaves
• 3 Whole grain toast rolls (toasties)
• 125 g Turkey salmon ham
• 2 tbsp white wine vinegar
• 6 Eggs

Instructions

1. 1.

   Squeeze half a lemon. Blend silken tofu, estragon mustard, 1 tbsp lemon juice, olive oil, a pinch of salt and pepper until smooth; season with Tabasco.

2. 2.

   Wash and dry the frisée and spinach leaves; tear the frisée into bite‑size pieces.

3. 3.

   Toast the rolls under a hot oven grill or in a toaster until golden brown; cut into small cubes (croutons).

4. 4.

   Slice the turkey salmon ham into thin strips.

5. 5.

   Just before serving, bring 1 L water and vinegar to a boil in a wide pot. Crack the eggs into a bowl.

6. 6.

   Whisk vigorously the boiling vinegar water with a whisk.

7. 7.

   Carefully slide the eggs into the water; the swirling motion separates the whites from the yolks immediately.

8. 8.

   Bring the water back to a boil, then remove the pot from heat and let the eggs poach for 3–4 minutes.

9. 9.

   Remove the eggs with a slotted spoon and drain well. Meanwhile mix the salad and dressing, add croutons and ham on plates, top with the poached eggs, and serve.