Vegetable salad with poached eggs

VEGETABLE SALAD with 08144 POACHED EGGS INGREDIENTS for 4 PEOPLE 2 carrots, 2 zucchini slices into rings, 8 radishes, 250 g of green beans, 3 tablespoons vinegar, 8 eggs, 1 tablespoon lemon juice, 4 tablespoons of olive oil, meaty tomatoes, 8 2 tacos, sprigs of chives and Chervil for decoration, salt and pepper to taste clean and wash the radishes and green beans.

Cook vegetables steam for 10 minutes to boil a pan of salted water with a tablespoon of vinegar.

Break the eggs on dessert plates, slip them one at a time into the boiling water and let them cook for 3 m.

Prelevateli with a skimmer, eliminating the water coagulated egg white wires.

Emulsify the lemon juice, 2 tablespoons of vinegar with a pinch of salt, add the oil and a tablespoon of warm water.

Wash and cut the tomatoes into pieces.

Crumble the tacos.

Place vegetables on plates and garnish with poached eggs and tomatoes.

Sprayed with a vinaigrette prepared, distributed the tacos crumbled and pepper.

Garnish with chives and Chervil.

Serve lukewarm.