Spring salad with poached eggs, Havarti and croutons

Genuine beauty in both flavor and appearance – our recipe for Spring salad with poached egg, Havarti and croutons feels aimed at clear skies and great company. Gracefully mixing fresh greens and smooth cheese in a unique merge of flavor and texture, the combinations are satisfying and perfectly balanced.

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Spring salad with poached eggs, Havarti and croutons

Ingredients

4 fresh eggs
½ dl vinegar
20 slices baguettes
3 tbsp olive oil
fresh green salads (here field lettuce and oak leaf)
5 - 6 radishes
fresh herbs

Preparation

Roast the sliced baguette crisp in a pan with oil.

Brush oil on baguette and cook it on a grill pan.

Slice the radishes on a mandolin and place them in ice water so they crisp up.

Slice the radishes on a mandolin and place them in ice water so they crisp up.

Bring a pot of water to a boil. Turn down so it keeps the heat and add salt and vinegar.

Make a spin in the water and add the egg.

Use a spoon to gather the egg whites. Let it poach for 4-5 minutes and place it in ice water to stop cooking.

Add washed lettuce to a bowl, then the poached eggs and top with croutons, thinly sliced ​​cheese, radishes and herbs.

Finish with a little salt, pepper and olive oil.

Serve immediately.

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