Mozzarella & Poached Egg Salad with Blackberry Vinaigrette

Name: Mozzarella & Poached Egg Salad with Blackberry Vinaigrette
Prep time: 5 min
Cook time: 10 min
Total time: 14 min
Yield: 1 serving
Ingredients: 1 handful of spring mix; 1 egg; 1 mozzarella ball; ¼ pomegranate; 10 blueberries; 30 ml olive oil; 10 ml balsamic vinegar; salt; pepper

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4.9

81 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
14 mins
Servings
1 serving
Course
Salad, Appetizer
Cuisine
International

Mozzarella & Poached Egg Salad with Blackberry Vinaigrette

Iris Warren

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Because salads can be yummy too.

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Ingredients

Servings

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

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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.