Green Salad with Poached Eggs
Rinse the lettuce, shake dry and tear into bite-sized pieces. Rinse and trim the radishes and cut into thin slices.
For the dressing, mix the vinegar with the olive oil and season with salt and pepper.
Boil 500 ml of water (approximately 2 cups) with the white wine vinegar in a small pan. Individually break the eggs into a cup, being careful not to damage the yolks.
Slide the eggs into the simmering water one by one and poach over low heat for about 3 minutes.
Mix the salad with the dressing and transfer to plates.
Carefully lift out the eggs with a slotted spoon, drain on absorbent paper and arrange on the salad.
Serve garnished with fresh sprouts.