Egg, Tomato & Mozzarella Platter

egg and tomato salad | Nadia Felsch

Egg, Tomato & Mozzarella platter
Prep time
Cook time
Total time
yield: 1
  • 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
  1. On the stove, bring water in a small saucepan to the boil
  2. Once boiling, add eggs
  3. Cook for 8 minutes (semi-hard boiled)
  4. Once cooked, place immediately in an ice bath
  5. Leave for 2 minutes before peeling
  6. Whilst eggs are cooking, wash and quarter tomatoes
  7. Finely chop parsley
  8. Once eggs are peeled, cut into quarters
  9. Arrange eggs and tomatoes on a plate
  10. Tear mozzarella over and scatter parsley
  11. Pour oil over and season to taste
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.

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