Toast with lamb's lettuce and poached chili egg

Cut the leaves from the stems, then finely chop the stems and roughly chop the leaves.

Spread the toast with butter and fry the bread on both sides in a pan, set aside.

Add 2 tbsp olive oil to the same pan and sauté the onion and garlic together with the finely chopped lamb's lettuce stems.

After 5 minutes, add the lamb's lettuce leaves and sauté briefly, finishing with some balsamic vinegar and seasoning with pepper and salt.

Divide the sautéed lamb's lettuce on the toast.

Mix all the ingredients for the chili oil together.

Place a small saucepan over the heat with about 8 cm of water and a generous splash of vinegar.

Let it simmer very gently, the water should not boil, crack the eggs into bowls and add them.

After 3 minutes of very gentle simmering, scoop them out one by one, pat them dry on a paper towel.

Place them on the toast with the lamb's lettuce, finishing with the chili oil.

Serve immediately.