Poached Duck Eggs, Mozzarella & Prosciutto Salad

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Poached Duck Egg, Mozzarella & Prosciutto Salad

Serves 2, prep time 15 minutes, cooking time 5 minutes

INGREDIENTS
2 poached duck eggs (you can also use chicken eggs)
70g of rocket leaves
10 sundried tomatoes
10 mini mozzarella balls
8 slices of  prosciutto
2 large radishes thinly sliced
Salt & pepper
Olive oil to serve

HOW TO POACH THE EGGS
INGREDIENTS
2 duck eggs
1 litre of water
3 tbsp of white vinegar
1 litre of iced water

METHOD
FOR THE EGGS
Fill a shallow pan with a litre of water and bring to the boil. Turn the heat down and let the water simmer, (it should appear to be fizzing but not boiling), add the white vinegar. Break the eggs into small cups. Slowly pour the egg into the water: let the egg white drop in first, then let the remainder slide into the water. Cook for 4-5 minutes. Using a slotted spoon to remove the eggs from the water and place in ice water.

FOR THE SALAD
On a large plate, layer the rocket, sundried tomatoes and mozzarella, squeeze each ball to tear. Add the prosciutto slices and sliced radishes,  top with the poached eggs. Drizzle with olive oil, season and serve.

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