Dandelion Leaves With Poached Eggs

• Dandelion leaves.
• 4 Eggs
• 1 ts Seasalt.
• 1 tb Coconut Vinegar, or Balsamic
• 3 tb Peanut oil.
• Sea Salt
• freshly cracked pepper 

Wash the dandelion leaves. Prepare a vinaigrette sauce in a bowl with the vinegar, oil, salt and pepper. 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. Toss the dandelion leaves in the vinaigrette. Put a portion on each plate with an egg.