- 2 poached or boiled eggs
- 1/2 avocado
- 1 beef tomato (sliced)
- 1/2 large ball of buffalo mozzarella (sliced)
- 4 tbsp of green pesto
- Olive oil and balsamic vinegar to make a vinaigrette
- 1 large handful of rocket or baby leaves
- Place the tomato slices so they cover the entire (medium sized) plate.
Place the handful of greens in the middle.
Place the sliced mozzarella around the leaves, on top of the tomato.
Place avocado slices on top of the mozzarella.
Place the 2 poached eggs on top of the leaves, drizzle olive and balsamic dressing over it all, as well as adding a few dollops of green pesto, to taste. Serve with black cracked pepper.