Instructions: 1 Wash the dandelion leaves. Prepare a vinaigrette sauce in a bowl with the vinegar, oil, salt and pepper.

2 Heat a saucepan with a teaspoonful of seasalt. When the water boils, break in the eggs one by one, to poach them. Cook them for 2 minutes, then slide them carefully onto a plate.

3 Toss the dandelion leaves in the vinaigrette. Put a portion on each plate with an egg.

A hardy plant which grows spontaneously in Europe, the dandelion is called

"pissenlit" in French, but is also known as "dent-de-lion" (lions tooth), because of its serrated leaves which grow in clusters.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.