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Recipe of: © Monsieur Cuisine

Poached eggs on toast with salad

MC connect
4 portions
Ready in: 0:26 h
Preparation time: 20 min.
Created on: 04.02.2021
Last changes: 14.04.2021


  • 20 g medium-hot mustard
  • 40 g apricot jam
  • 80 ml olive oil at room temperature
  • 20 ml vinegar, own choice
  • ½ tsp salt
  • ¼ tsp pepper


  • 500 g lettuce hearts
  • 300 g radishes
  • 300 g cherry tomatoes
  • 20 g pine nuts


  • 4 eggs (large)
  • cling film
  • 4 wire fasteners for airtight bag (alternatively bag clips or kitchen twine)
  • 4 slices of sliced white bread
  • ½ bunch of chives
  • ½ tsp salt


Per portion:

  • calorific value
    1779 kj / 425 kcal
  • protein: 13 g
  • carbohydrates: 26 g
  • fat: 30 g
Preparation time
20 min.
Ready in
0:26 h
  1. Put the mustard, apricot jam and room-temperature olive oil into the blender jug and attach the mixer attachment. With the measuring beaker in place, stir for 30 seconds/speed setting 2. Add the vinegar, ½ teaspoon of salt and ¼ teaspoon of pepper and, with the measuring beaker in place, stir for 1 minute/speed setting 4. Decant the salad dressing, remove the mixer attachment from the blender jug and clean the blender jug.
  2. Line a cup of small bowl with cling film and carefully break an egg into it. Twist the film around the egg in such a way that there is very little air left in the film and bind carefully with a wire fastener. Do the same with the other 3 eggs.
  3. Pour 1 litre of room-temperature water into the blender jug and attach the deep steamer basket to it. Arrange the egg parcels in the deep steamer basket, close and cook with the steamer button/6 minutes.
  4. Wash and trim the lettuce hearts, dry in a salad spinner and cut into 3-cm-wide strips. Wash and trim the radishes and cut into slices half a cm thick. Wash and halve the tomatoes. Toast the pine nuts in a frying pan without any fat until golden. Toast the slices of bread. Wash the chives, shake dry and snip.
  5. In a large bowl, mix the salad dressing into the radishes, tomatoes, lettuce and pine nuts. Remove the poached eggs from their packages and place on the toast. Serve the eggs with ½ teaspoon of salt and sprinkled with chives.



The eggs will be soft boiled after cooking for 6 minutes. If you prefer a runnier yolk, cook the eggs for 5 minutes.

Medium-sized eggs can be cooked for 1 minute less. Small eggs can be cooked for 2 minutes less.




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