Salad with poached egg and ERU Chèvre doux crostini

Method| 25 min

• Rinse and clean the lettuce and herbs.
• Tear off the leaves of the basil, chervil and set them aside.
• Mix all lettuce leaves in a salad bowl.
• Slice the olives in small rings and set aside.
• Cut the ciabatta bread into slices, about 1 cm thick.
• Brush both sides of the slices with olive oil and grill them on both sides in a grill pan. Spread ERU Chèvre doux on the slices.
• Bring water to the boil in a pan and turn down the heat. Poach the eggs in the boiling water.
• Remove the eggs from the water with a slotted spoon, dry them and season with salt.
• Dress the lettuce with olive oil, salt and pepper.
• Serve the salad on 4 plates with a poached egg and crostini.
• Garnish with the olive rings and herbs.