Whole wheat pasta salad with corn and poached eggs

Fill the saucepan with about a liter and a half of water, add the pinch of salt and bring to a boil over high heat.

Add the 160 g of whole wheat pasta to the boiling water and cook for 10 to 12 min, stirring now and then.

While the pasta cooks, dice the tomato. Put it in the mixing bowl with the 160 g of drained corn.

In the small bowl, mix 3 cl of olive oil (2 tablespoons), 1 tablespoon of balsamic vinegar (about 1.5 cl), the pepper and a little salt. You won't need the rest of the oil and vinegar.

Drain the pasta, rinse it for 20 seconds under cold water to stop the cooking, then tip it into the mixing bowl. Add the vinaigrette and toss.

Fill the skillet with 3 cm to 4 cm of unsalted water and heat it over medium until it's barely simmering, no big bubbles. Crack each egg into a small bowl before sliding it in.

Gently slide the 4 eggs into the simmering water and cook for 3 to 4 min, until the whites are fully set. Lift them out with the slotted spoon and set them on paper towels.

Divide the pasta salad between 2 plates. Set 2 whole poached eggs on each plate, don't cut them, then add some pepper.