Egg and Rocket Salad

Salads that don’t get eaten straight away often end up fed to the tortoise. I enjoy a salad that is freshly made and this salad easy to make for one person. Rocket is really good and available for most of the year, but you can also use any other herbs with a ‘bite’.  Try dandelion, mustard greens, sorrel, watercress or a combination.

As with any salad you can add or subtract ingredients as you want to.

 A few lettuce leaves

Handful of rocket leaves

Chives, snipped

1 sun-dried tomato, finely chopped

1 egg

Shaved parmesan

Oil & vinegar dressing

Croutons (optional)

Salt & pepper

Mix the lettuce, rocket leaves, sun- dried tomato and chives in a dish.

Poach the egg: To do this, bring a pan of water to the boil.  Add 1 tsp vinegar.

Crack the egg into a large spoon and slowly slide it into the boiling water. (You can also cheat and keep it on the spoon for about half a minute so it keeps its shape) Cook for 4 minutes for a soft egg, about 6 minutes for a hard one.

Place the egg onto the greens and shave thin slices of parmesan cheese on top.

Pour over the dressing, season and add croutons if using.

Eat immediately.

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