Poached Eggs On Field Salad With Tomato Sauce And Caviar

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 8 eggs
• 200 g field salad greens (mache, corn salad)
• 1 1/2 liters water
• 3 tablespoons vinegar
• 30 g butter
• 1 onion, chopped
• 4 tablespoons concentrated tomato paste
• 2 egg yolks
• 125 ml cream
• salt, to taste
• pepper, to taste
• sugar
• 4 tablespoons oil (use olive or grape oil for health reasons)
• 2 tablespoons vinegar (i prefer balsamic)
• 1 teaspoon soy sauce
• 50 g black caviar
• 4 tomatoes, cut into 8 parts each

Recipe

• 1 start with the sauce, so you can serve this immediately:.
• 2 melt the butter and add the onion.
• 3 don't brown them!
• 4 add tomato paste, cream, eggyolk, salt, pepper and sugar and let simmer on low heat until you have creamy sauce.
• 5 in the meantime boil water with vinegar.
• 6 mix oil, vinegar and soy sauce.
• 7 put lettuce on individual plates.
• 8 sprinkle with dressing.
• 9 break eggs separately into a cup and slip into the hot water.
• 10 poach eggs 5-7 minutes in water (water shouldn't be bubbling at the time).
• 11 take the eggs carefully out of the water and trim the edges.
• 12 place the eggs on the salad (1 per plate if you use this as an appetizer), decorate with tomato sauce, tomato parts and sprinkle with caviar.
• 13 looks nice if you manage to cover some of the egg with the red sauce and place the caviar on top.
• 14 serves 8 as appetizer, 4 with some bread for a light dinner.