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  • Recipes

  • Rocket and Poached Egg Salad

Rocket and Poached Egg Salad

Rocket and Poached Egg Salad

By MorrisonsPublished on 08 January 2020The tang and spiciness of the sundried tomato and chilli are offset by the creaminess of the egg and mozzarella, making this salad a deliciously light summer lunch, that packs a punch.
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Time and servings

20 minsTotal time
2Servings
15 minsPrep time
5 minsCooking time

Ingredients

  • 2 tbsp of extra virgin olive oil
  • 1 tbsp of white wine vinegar, plus a splash for poaching
  • 2 large of eggs
  • 1 mozzarella ball
  • 10 sun-dried tomatoes, roughly chopped
  • 1 red chilli, halved, deseeded and thinly sliced
  • 2 handfuls of rocket
  • 1 small handful of pine nuts, toasted

Method

  • Step 1

    Pull the mozzarella apart into small chunks, rubbing some between your fingers to make smaller crumbs and tip into a salad bowl.

  • Step 2

    Add the chopped sun-dried tomatoes, chilli and rocket, and toss together gently. Divide between 2 plates

  • Step 3

    Bring a saucepan of water to a gentle simmer with a splash of vinegar in it. Crack each egg into a cup or glass, then drop each into the water in turn. Poach for 2-3 mins until cooked.

  • Step 4

    Whisk the vinegar and oil with some seasoning. Finally, top each salad with an egg and the pine nuts, drizzle the dressing over and serve immediately the topping. Serve immediately.