Poached Egg and Rocket Pizza

The perfect pizza snack or lunch on Meatless Monday. This is a quick, easy,and tasty recipe that is sure to please.

Poached Egg and Rocket Pizza
Prep time: 
Cook time: 
Total time: 
  • 1 pre-made pizza crust ( or make you own - see here for recipe)
  • cooking spray
  • ½ cup ricotta cheese
  • ½ cup (60g) fresh shaved Romano cheese, divided
  • 1 tablespoon white vinegar
  • 6 large eggs
  • 150 g baby rocket leaves
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon grated fresh lemon rind
  • 1 tablespoon fresh lemon juice
  • ⅛ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  1. Preheat oven to 230°C.
  2. Place pizza dough on a baking sheet or pizza tray lightly coated with cooking spray or lightly smeared with oil; place in preheating oven. Bake as oven heats for 7 minutes.
  3. Combine the ricotta and ¼ cup Romano. Remove pan or tray from oven. Quickly spread cheese mixture over dough, leaving a 1 cm border around the edges. Return pan to oven, and bake for 5 minutes.
  4. While pizza bakes, add water to a large skillet, filling ⅔ full; bring to a boil. Reduce heat; simmer. Add vinegar. Break each egg into a custard cup, and pour gently into pan. Cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon.
  5. Combine rocket leaves, remaining ¼ cup Romano cheese, and the next 4 ingredients ( extra-virgin olive oil through to the salt) in a large bowl; toss well. Top pizza with rocket mixture and eggs; sprinkle with pepper. Cut into 6 slices or pieces.
Nutrition Information
Serving size: 6 Calories: 186 Fat: 13g Saturated fat: 5g Unsaturated fat: 7g Carbohydrates: 5g Sugar: 1g Sodium: 627mg Fiber: 1g Protein: 13g Cholesterol: 207mg

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