Egg, Tomato & Mozzarella platter
Prep time
Cook time
Total time
Author: Nadia Felsch
yield: 1
Ingredients
- 2 eggs
- ½ punnet mini roma/cherry tomatoes
- 1 tablespoon fresh parsley leaves
- 30g buffalo mozzarella
- 1 teaspoon olive oil
- Salt and pepper, to taste
Instructions
- On the stove, bring water in a small saucepan to the boil
- Once boiling, add eggs
- Cook for 8 minutes (semi-hard boiled)
- Once cooked, place immediately in an ice bath
- Leave for 2 minutes before peeling
- Whilst eggs are cooking, wash and quarter tomatoes
- Finely chop parsley
- Once eggs are peeled, cut into quarters
- Arrange eggs and tomatoes on a plate
- Tear mozzarella over and scatter parsley
- Pour oil over and season to taste
Notes
It doesn’t get more simple, delicious or nutritious than this. The perfect lunch-in-a-hurry that still packs a punch and leaves you satisfied all afternoon. Or multiply and serve to guests as a nourishing and beautiful appetiser.
Pack this lunch for a workday and cut the ingredients to serve!
For extra points (in your own life!) prep more than 2 eggs and enjoy hard boiled eggs for the week in all kinds of meals.
Pack this lunch for a workday and cut the ingredients to serve!
For extra points (in your own life!) prep more than 2 eggs and enjoy hard boiled eggs for the week in all kinds of meals.
