Poached Eggs on Field Salad With Tomato Sauce and Caviar

This is one of my adopted recipes.

• Ready In: 15 mins
• Serves: 4-8

Ingredients

• 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 white balsamic)
• 1  teaspoon soy sauce
• 50  g black caviar
• 4  tomatoes, cut into 8 parts each

Directions

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.