Poached egg, rocket and parmesan salad

Recipe: Poached egg, rocket and parmesan salad


  • 1 anchovy fillet, finely chopped
  • 1 tsp Dijon mustard
  • 2 tbs lemon juice
  • 2 tbs extra virgin olive oil
  • 2 tbs white vinegar
  • 4 free-range eggs, at room temperature
  • 1 bunch rocket, trimmed
  • 40g parmesan, shaved
  • Char-grilled sourdough bread, to serve


  1. Place the anchovy in a mortar and gently pound with a pestle until a paste forms. Add the mustard and lemon juice and stir to combine. Add the oil and whisk until well combined. Season with salt and pepper.
  2. Add vinegar to a deep frying pan filled with water and bring to the boil over high heat. Crack an egg into a small cup. Use a large spoon to stir the water to create a whirlpool. Carefully slip the egg into the centre of the whirlpool and poach for 1-2 minutes for a soft egg, or until cooked to your liking. Remove and set aside on a plate. Repeat with remaining eggs.
  3. Place the rocket and half the parmesan in a large bowl and drizzle with half the dressing. Gently toss to combine. Place the salad among serving bowls. Top with a poached egg and sprinkle with remaining parmesan. Drizzle with remaining dressing. Serve immediately with char-grilled sourdough, if desired.

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)