Mixed Salad With Poached Eggs - cooking recipe

Ingredients

1 tbsp butter
3 slices wholewheat bread, toasted, crusts removed and cubed
8-9 tbsp white wine vinegar
8 None medium eggs
1 tsp honey
1/2 tsp mustard
5 tbsp oil
350 g bag mixed salad with sweetcorn, carrots and lettuce
100 g sugar snap peas, thinly sliced on the diagonal

Preparation

Heat the butter in a large skillet on medium heat. Cook the toast cubes for 5 mins until golden, stirring. Season with salt and remove from the pan.
Bring about 3 quarts water to a boil in a large saucepan and add 3-4 tbsp of the vinegar. Break in the eggs, 4 at a time, and cook for 4 mins. Remove from the pan and drain on paper towels
Whisk the remaining 5 tbsp vinegar, honey and mustard with the oil and season to taste. Toss the greens, sugar snaps, corn, croutons and 1/2 the vinaigrette in a large bowl. Divide among serving plates. Top each with 2 poached eggs and drizzle with the remaining vinaigrette.