
Mozzarella & Poached Egg Salad with Blackberry Vinaigrette
User Reviews
4.9
81 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
14 mins
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Servings
1 serving
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Cuisine
International

Mozzarella & Poached Egg Salad with Blackberry Vinaigrette
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Because salads can be yummy too.
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Ingredients
- 1 handful of spring mix (baby lettuce, spinach, etc.)
- 1 egg
- 1 mozzarella ball
- ¼ pomegranate
Blueberry Vinaigrette
- 10 blueberries
- 30 ml olive oil
- 10 ml balsamic vinegar
- salt
- pepper
Instructions
- To poach the egg, bring a pot of water and vinegar to the boil. As soon as the water is boiling, turn the heat to low, stir with a whisk, and carefully add the egg to the whirl of water. Cook until it is the desired consistency.
- Another way to poach an egg is to break it into a plastic bag, add some neutral oil, and tie the bag with a knot. Boil in water for a few minutes. When the egg is ready, cut the bag, and voila - you have a poached egg without much hassle.
For the Blueberry Vinaigrette:
- Blend the berries and add the olive oil, and balsamic vinegar. Season with salt and pepper.
- Place the lettuce mix on a plate, tear the mozzarella ball, or cut it into pieces and place it on top, then add the pomegranate, poached egg, and blueberry vinaigrette.
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
81 reviews
Excellent
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