Tomato dandelion mozzarella salad

Put the chicken eggs in a saucepan with water and set the stove to high temperature. We cook in a style called "pouch". Two minutes should pass from the moment of boiling, after which we remove the pan from the heat. You can even immediately put the eggs in cold water, without waiting for the whole pan to cool down.

Peel the shell from the eggs. Peel the garlic cloves and cut them into pieces. We heat a frying pan and pour oil in it. We need about a couple of tablespoons, no more. Warming up, pour garlic pieces on the surface and fry them. Garlic should start to turn golden, but not turn black. In order to prevent this, we stir non-stop.

Noticing the color change, pour the dandelion in the same place. The leaves need about half a minute to roast. Then, add the parsley, and take another half a minute to cook. We do not stop stirring.

Basically, everything is ready. It remains to serve properly, and here's how we'll do it: Fried dandelions with garlic and parsley spread on a plate. We rub soft cheese over them and sprinkle with young wheat shoots. Vinegar and lemon juice are added purely for taste, if you need sourness or if you overdid it with oil. Add the semi-liquid egg at the very last turn, breaking it in half. Salt, pepper and eat.