Soft-boiled egg on a vegetable tatin

If unannounced guests arrive, here's an emergency recipe that's easy to make - unmissable - and very attractive.
Simple but beautiful, and above all very good!  Are you tempted? It's party time!

• Wash and chop the vegetables
• Heat the olive oil in a wok or large frying pan, add the onions and peppers, leave to cook and add the courgettes. Season with salt and pepper.
• Place the vegetables in the oiled tartlet moulds, tamping down gently.
• Place a round of puff pastry on top.
• Place a baking tray on the top to prevent the dough from warping or deforming during cooking, and place in the oven at 180 °C for 12 minutes. Then finish by removing the tray from on top and cooking for a further 7/8 minutes.
• Remove the tartlets from the mould so that you have the pastry underneath and to obtain a vegetable tatin.
• Grill the slices of smoked pork belly.
• Cook the soft-boiled eggs: in a large saucepan of boiling salted water, cook the eggs for 4 minutes 30 seconds. Take out the eggs and plunge them into cold water in order to stop the cooking.
• Remove the shell from the eggs.
• Place the eggs in the middle of the tatin, and place the lightly fried bacon strips on top with, optionally, a bouquet of lettuce.

Chef's tip for a unbeatable soft-boiled eggs:
For successful soft-boiled eggs use very fresh eggs. Don't forget the salt in the cooking water and use the correct cooking time. 
In order to shell the eggs easily, tap the shell with the back of a spoon and then remove the shell in a bowl of water so that you can simply peel off the thin membrane bringing the shell with it.