Poached Egg with Green Salad
Rinse the arugula and mache, shake dry and tear or chop into smaller pices. Mix 3 tablespoons of balsamic vinegar with the honey and season with salt and pepper.
Cut the toast into small croutons.
Boil 1 liter (approximately 33 ounces) of water, add the remaining vinegar and remove from heat. Gently slide the eggs into the water one at a time with a large spoon and poach for 4-5 minutes. The water should be hot but not boiling.
Toss the salad with the dressing and divide among 4 bowls. Remove the eggs from the water with a slotted spoon and place one over each salad. Serve with croutons and freshly ground pepper.