Salad with poached egg, tomatoes and mozzarella
The most interesting thing about this salad is the poached egg. The salad itself can be anything, and you can use absolutely any vegetables.
Ingredients · Servings 2–3
- 20-25 cherry tomatoes
- 20 small mozzarella balls
- 100 g green salad
- juice of half a lime
- 5 tablespoons of vegetable oil
- salt
- pepper
- 3 eggs
- 2 liters of water
- 1 tsp. salt
- 2 tbsp. vinegar 6-9%
Method
- Cut the mozzarella into 2 pieces (if you are using large balls, cut them into 4-6 pieces).
- Cut the cherry tomatoes into two pieces.
- Mix oil and lime juice.
- Add salt and pepper.
- Mix green salad, mozzarella and cherry tomatoes.
- Add dressing. Stir.
- Pour the eggs (each one separately) into a small bowl.
- Add salt and vinegar to the water. Bring to a boil. Once the water boils, pour in the egg.
- Cook for about 2-3 minutes.
- Remove with a slotted spoon. Pour in the next egg.
- Place the salad on plates.
- Place eggs on the salad. Season with a little salt and pepper.
To make poached eggs, you need to follow a few simple rules. The eggs must be fresh. When you drop the eggs into the water, the water should not be boiling vigorously.
Salt and vinegar are added so that the white “sets” better and properly envelops the yolk.
I simply poured the egg into the water, but if for some reason the egg spreads, you can make a funnel before pouring in the egg (quickly stir the water to create a funnel) and pour the egg into it.
The specified amount of ingredients makes 2–3 servings.
- juice of half a lime (or half a small lemon)
poached eggs:
Bon appetit!
