Green Salad with Poached Egg and Croutons
Rinse lettuce leaves, trim and spin dry. Tear larger leaves into bite-size pieces.
Mix 2 tablespoons of vinegar in a bowl with sugar, gradually add 4 tablespoons oil while stirring and season with salt.
In a wide pot, boil water with 1 tablespoon salt and remaining vinegar. Cut bread slices into cubes. Peel garlic.
Break eggs into individual cups. Then gently slip eggs in succession into the pot of boiling water. Carefully spoon egg whites around yolk so that each egg yolk is entirely surrounded by egg white. Let rest in hot, not boiling water for 4 minutes.
Heat remaining oil in a pan, add bread cubes and fry over medium heat. Peel garlic and squeeze through a press into the pan, mix well and lightly season with salt.
To serve, arrange lettuce leaves on four plates and drizzle with salad dressing. Remove eggs with a slotted spoon from the pot, place 1 egg on each salad and sprinkle with chives and croutons.