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.
Recipe by Nadia Felsch at https://nadiafelsch.com/2016/04/15/egg-tomato-mozzarella-platter/