Ingredients

• 2 eggs
• 1/2 teaspoon salt
• 1 teaspoon wine vinegar
• 2 handfuls of salad mix
• 100 g smoked salmon
• 1 avocado
• 1/4 red onion
• lemon juice
• 1/2 portion vinaigrette sauce
• dill
• 2 croutons

Preparation

1. Prepare the poached eggs: pour water into a medium pot to a depth of about 7 - 8 cm. Add salt and vinegar. Crack an egg into a small bowl.
2. Once the water boils, reduce the heat to medium and stir with a spoon to create a whirlpool. Pour in the egg and cook for about 2.5 minutes until the white is set but the yolk stays runny. Remove with a slotted spoon onto a plate and repeat with the second egg (can be cooked in the same water).
3. Rinse the salad mix if needed and dry it, place on plates. Prepare the vinaigrette from half the portion and drizzle over the lettuce. Arrange pieces of smoked salmon on top.
4. Wash the avocado, cut lengthwise in half, remove the pit, peel. Cut into slices, drizzle with lemon juice, add to the salad. Sprinkle with thinly chopped red onion. Season everything with salt and pepper.
5. On top, on a crouton, place the poached egg, sprinkle with dill.