Poached Egg and Mozzarella Salad

  • difficulty


  • serves


  • cooks in

    0 to 15 mins

  • calories

    320 per serving


  • 1 mozzarella ball, cut into chunks
  • 10 sun-dried tomatoes, roughly chopped
  • 1 pinch of chilli flakes
  • 4 handfuls rocket
  • 2 large eggs
  • 2 tbsp extra virgin olive oil
  • 2 small handful pine nuts

      Cooking Directions

      1. Add the mozzarella, chopped sun-dried tomatoes and rocket, and toss together gently. Divide between 2 plates
      2. Bring a saucepan of water to a gentle simmer. Crack each egg into a cup or glass, then drop each into the water in turn. Poach for 2-3 mins until cooked.
      3. Mix the olive oil and chilli flakes together in a small bowl
      4. Top each salad with an egg and the pine nuts, drizzle the dressing over and serve immediately.