Agretti nest with poached egg and Onion Bibanesi

Clean the agretti by cutting off the reddish end. Wash them well under running water to remove any remaining soil. Braise them in boiling salted water until tender and then drain. Meanwhile prepare the poached egg: bring the salted water to the boil in a saucepan, then add the vinegar. As soon as the water starts to boil, lower the heat. At this point, peel the egg, place it in a glass and gently slide it into the liquid. Continue cooking for 3 minutes. Drain the egg with a skimmer and gently place it on top of the nest of agretti. Repeat with the other 3 eggs. Season with salt and a drizzle of oil, a pinch of pepper and a few lemon thyme leaves. Serve hot with the onion Bibanesi to dip in the liquid yolk!