Tomato and rocket poached egg salad
8
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This fresh and funky salad is full of delish Italian flavours: basil, tomato, garlic and olive oil that pair perfectly together.
Ingredients
Wholemeal pasta, dry
250 g, (spaghetti)
Vinegar
1 tbs, white
Egg(s)
4 medium
Tomato(es)
4 medium, finely chopped
Garlic
2 clove(s), crushed
Olive oil
1 tbs
Fresh basil
¼ cup(s), finely shredded
Rocket
120 g, baby variety
Shaved parmesan cheese
½ cup(s), (40g)
Instructions
1
Cook the pasta in a large saucepan of boiling salted water following packet instructions. Drain. Keep warm in pan.
2
Meanwhile, bring a medium saucepan of water to the boil. Add the vinegar and stir. Reduce heat to medium-low. Crack 1 egg into a bowl. Use a spoon to stir the water to make a whirlpool. Carefully pour the egg into the centre of the whirlpool. Cook for 3-4 minutes for a soft yolk, or until cooked to your liking. Use a slotted spoon to transfer the egg to a bowl. Cover with foil. Repeat with the remaining eggs.
3
Combine the tomato, garlic, oil, basil, rocket and half the parmesan in a bowl. Season with salt and pepper. Add the warm pasta and combine. Divide among serving bowls. Top each with a poached egg and the remaining parmesan. Serve immediately.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.