Spring salad with poached egg, cheddar and croutons

4 servings
  • 4 fresh eggs
  • 0,5dl vinegar
  • 20 thin slices baguette
  • 3 tablespoons olive oil
  • Fresh green salad (here field lettuce and oak leaf)
  • 5-6 radishes
  • 100g Castello Matured Cheddar
  • Fresh herbs 
Spring salad with poached egg, cheddar and croutons


A salad works great as a meal in itself – the trick is just to add some rich and filling toppings to all the fresh garden greens. In this salad we added eggs, cheese and croutons. And in this salad you can skip the dressing as the egg yolk serves as the dressing.

Roast the sliced baguette crisp in a pan with oil. Steg either baguette crisp in a pan with oil or 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.

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.