Peel the cucumbers, cut them in half lengthwise and scrape out the seeds with a teaspoon. Cut braised cucumbers diagonally into 5-6 cm pieces. Quarter peppers lengthwise, remove seeds, and cut quarters diagonally in half repeatedly. Cut onions lengthwise into 2 cm wide wedges.
Place the cucumbers, peppers and onions on a baking tray and pour the vegetable stock over them. Cook in the heated oven on the middle shelf at 220 °C (gas 3-4, convection oven 200 °C) for 20-25 min.
In the meantime, roast the sesame seeds for the sauce in a frying pan without fat until golden. Coarsely chop the garlic and grind it with 2 tsp sesame seeds in a mortar to a fine paste. Stir the paste with mustard, lime juice, honey, teriyaki sauce and olive oil to a smooth sauce. Season with salt and pepper. Pluck 73 of the chervil leaves, chop coarsely and add to the sauce form.
Put the cooked, hot vegetables without the cooking stock into a large enough bowl. Pour the honey mustard sauce over the vegetables, mix gently. Let stand for 20 min.
For the poached eggs, boil 1.5 liters of water with vinegar. Beat eggs and form each in a coffee cup. Stir the slightly bubbling water with a whisk so that a water vortex is formed. Slide 1 egg into this whirlpool (so that the egg whites enclose the yolks evenly). Poach egg just 3-4 min below boiling point. Carefully lift the egg out of the water with a skimmer and drain on kitchen roll. Mix with d
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