Sometime it’s not about long cooking hours, but a simple but rich & yummy salad. Especially since we had eaten a Raclette yesterday and today some baby goat cooked in the oven.

What do you need?

  • Salad (Corn salad here) – Mâche in French – I love this salad
  • 2 eggs
  • 1 tomato
  • 1 avocado
  • Bacon
  • White mushrooms
  • Mozarella
  • Olive oil, garlic, salt, black pepper, Vinegar (Balsamic & raspberry)


First I cooked the bacon stripes in a pan without oil as it is fat enough. When it’s almost cooked, put about 1 tablespoon of raspberry vinegar and cooked at low fire until the vinegar is evaporated.

Put the salad in your plate, cut the tomato and mushrooms. Add the avocado and cut the mozzarella in 2, then do some stripped in it and spread some olive oil on it. I had made some olive oil with garlic and parsley so it was perfect for it.

Start your poached eggs. Boil some water and use your preferred technic. Here I used 2 small ramequin (size of an egg), put some plastic film inside that you will oil before so that the egg doesn’t stick. In the bottom put some marmalade of red pepper if you have or something tasty to give it a twist. Close the plastic film and put the 2 ramequins in the water. Cooked for 4mn (usually 3 is sufficient but since the eggs are in the ramequin, it will take more time). Once cooked remove the plastic film and put gently upside down in the middle of your salad.

Put your choice of seasoning: olive oil and balsamic vinegar or a mustard, miel and yogurt salad sauce will do well too.