Serves 2, prep time 15 minutes, cooking time 5 minutes
INGREDIENTS
FOR THE SALAD
70g of rocket leaves
10 sun-dried tomatoes
10 mini mozzarella balls
8 slices of prosciutto
2 large radishes, thinly sliced
Salt & pepper
Olive oil to serve
FOR THE EGGS
2 duck eggs (you can also use chicken eggs)
1 litre of water
2 tbsp of white vinegar
1 litre of iced water
METHOD
FOR THE EGGS
Fill a shallow pan with 1 litre of water and bring to the boil.
Turn down the heat, let the water simmer then add the vinegar.
(It should appear to be fizzing but not boiling).
Break each egg into a cup then slowly pour into the water, let the egg white
drop first, then the yolk. Simmer for 4-5 minutes.
Using a draining spoon, remove the eggs from the pan and place in iced water.
FOR THE SALAD
In a serving dish, layer the rocket, sun-dried tomatoes and mozzarella.
Add the prosciutto slices, radishes and top with poached eggs.
Drizzle with olive oil, season and serve.
