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Photo of Tomato and rocket poached egg salad by WW

Tomato and rocket poached egg salad

8
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Moderate
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.

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