This is a very typical light weekend lunch at my house; there is always salad, usually toast, and the other ingredients vary. This salad includes one of my favourite things - chicory - which often seems to be available with a British label on it, presumably 'forced' indoors. I also included a few handfuls of bean shoots which you can buy in little packets in the supermarket and which add a different texture and a wholesome, clean flavour. I dressed the salad with lemon juice and olive oil, salt and pepper, and a little red wine vinegar for sweetness; I cooked the egg slightly too long - it is better when the yolk is still just soft. We had some smelly Swiss cheese afterwards to go with the rest of our toast, and followed up with nice strong coffee while looking out of the window at a cold, steely-grey afternoon.
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