Drain and pat dry then halve the eggs. 3. Arrange the vegetables on plates and top with the toasts and the soft-boiled eggs. Sprinkle the eggs and salads with fleur de sel and serve.
Add the eggs and swirl with a ladle or spoon, breaking them up as they cook. Add the spring onions and peppers and stir-fry for 1 minute. Add the remaining vegetables, season with salt and pepper ...
Roast the vegetables and eggs: Position a rack in the middle of the oven and preheat to 400 degrees. Line a large sheet pan with foil, if desired, and drizzle with the olive oil.