Step 1

Preheat the oven to 180°C.

Step 2

Stack the potato slices into 12 piles and place on a baking tray lined with baking paper. Drizzle each stack with a little oil and season with salt. Bake for 30-35 minutes or until cooked.

Step 3

Fill a shallow saucepan with water, bring to a simmer, then add the vinegar. Make a whirlpool using a spoon and crack the first egg in, then the second. Cook for 3 minutes or until eggwhite is just set. Remove eggs with a slotted spoon, and cover with foil to keep warm while you repeat this process for the remaining eggs.

Step 4

To make the dressing, whisk together all the ingredients until combined. To serve, place a lettuce leaf on each plate. Top with potato, tomato and a poached egg, then drizzle with the dressing.