Poached Eggs and Sweetbreads with Salad
- 400 grams Sweetbread
- 125 milliliters Tarragon vinegar
- 2 bunches Watercress
- 200 grams Cherry tomatoes
- 2 tablespoons Herb vinegar
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons sunflower oil
- 1 tablespoon Cointreau
- freshly ground peppers
- 4 tablespoons butter
- 250 milliliters Veal stock
- 125 milliliters dry Red wine
- 50 grams cold butter
- 4 eggs
- 1 tablespoon White vinegar
Soak sweetbreads in cold water for about 2 hours. Boil 2 liters (approximately 8 1/2 cups) water with 1 teaspoon salt and tarragon vinegar. Place sweetbreads in boiling water, simmer for about 15 minutes, remove and let cool.
Rinse and pluck watercress and spin dry.
Rinse and halve cherry tomatoes.
For the vinegarette, mix herb vinegar, balsamic vinegar, olive oil, sunflower oil and Cointreau and season to taste with salt and pepper.
Skin sweetbreads and cut into thin slices. Sauté sweetbread slices in hot butter on both sides, remove from pan, cover and keep warm.
For the red wine sauce, pour stock and red wine into sweetbread drippings to deglaze pan and simmer to reduce by half.
For the poached eggs, boil about 1 liter (approximately 8 1/2 cups) salt water with white vinegar and reduce heat to simmer. Break eggs one at a time into a ladle, carefully slide into water and poach for about 5 minutes. Remove poached eggs from water and trim if necessary.
Remove red wine sauce from heat, stir in butter and season with salt and pepper.
Arrange watercress, tomatoes, sweetbreads and eggs on plates. Drizzle salads with vinaigrette. Pour red wine sauce over sweetbreads and serve.