For 4 people :
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Wash the vegetables and cut into thin strips. Cut the lettuce, arugula chiffonade and mint leaves. Mix everything together and refrigerate.
Sweat the garlic and the onions with 10 g of butter, pour the wine and add the bay leaf. Bring the mixture to a boil, reduce by half.
Melt 30g butter, add flour, stir and pour reducing gradually wine. Mix well and let the sauce thicken. Toast the slices of bread.
Boil water with vinegar, break the egg into a ladle and a firm gesture switch the egg in the water. Gather white with a spoon. It is possible to make four eggs at once. Cover the pan and cook 4-5 minutes simmering water. Them out with a skimmer, drain on absorbent, then cut the growths (trimming) to get a nice round paper. Book.
Salad out of the refrigerator, salt and pepper and mix. Place in a bowl salad dome then on 2 eggs. Pour a spoonful of sauce. Place slices of bread toasted over the salad and the remaining sauce in a gravy boat as a dressing … It’s ready