4.9 from 81 votes
Mozzarella & Poached Egg Salad with Blackberry Vinaigrette
This Mozzarella & Poached Egg Salad combines fresh spring mix greens with delicate mozzarella and a gently poached egg, topped with a vibrant blueberry vinaigrette and fresh pomegranate seeds. The salad balances creamy textures from the cheese and egg with the tangy sweetness of the vinaigrette and brightness from the pomegranate. Poaching the egg gently results in a soft center that complements the crisp, fresh greens and juicy berries.
Prep Time
5 mins
Cook Time
10 mins
Total Time
14 mins
Servings:
1
serving
Course:
Salad, Appetizer
Cuisine:
International
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
- black 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.
Cup of Yum
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.