Steam the vegetables for 5 minutes and rinse them under cold water; set aside.
In a bowl, whisk together the vinegar with the oil. Add the vanilla paste, mint, salt and red peppercorns. Serve on top of the warm vegetables.
Boil water in a pot with the white wine vinegar and a pinch of salt. When the water is boiling, drop the eggs carefully in the water. Cook for 5 minutes. Remove from the heat and tap them with a knife, holding each in one hand. Remove the shell carefully.
Serve on top of the vegetables and sprinkle with red peppercorns. Serve with crusty bread on the side.