Remove the dark green from the leek. Halve the white lengthwise and clean thoroughly. Cut the shallot into tiny pieces, remove the crust from the toast and cut into small cubes.
Add olive oil to a frying pan and lightly brown leek and shallots. Extinguish with clear soup, vinegar and juice of one lemon and season with salt, pepper and butter. Then cover and simmer on low heat for ten to twelve minutes.
Next, poach the eggs in vinegar water (two tablespoons of vinegar for one liter of water). To do this, crack the eggs into a cup beforehand and slide them into the lightly boiling water (perhaps using two tablespoons to bring them into give). Pull three min., take out and rub dry on kitchen roll before putting it on the juicy leek.
Later, toast the toast cubes in butter until crisp and sprinkle over leek and egg.