Caprese Salad with Egg

Instructions

1. Step 1

   Place the eggs in a saucepan and cover them with cold water by about 2.5 cm. Bring the water to a boil over high heat.

   Ingredients used: 2.0 piece Egg

   Cookware: saucepan

2. Step 2

   Cover the saucepan, remove it from the heat, and let the eggs stand in the hot water.

   Timer: 10 min (fixed)

   Cookware: saucepan

3. Step 3

   Transfer the eggs to a bowl of ice water. Cool, then peel them.

   Timer: 5 min (fixed)

   Cookware: mixing bowl, saucepan

4. Step 4

   Cut the tomatoes and mozzarella into slices about 1 cm thick. Slice the cooked eggs.

   Ingredients used: 225.0 gr Mozzarella, 2.0 piece Tomato

   Cookware: Chef Knife, cutting board

5. Step 5

   Whisk the olive oil, salt, and black pepper together in a small bowl.

   Ingredients used: 1.0 gr Black Pepper, 30.0 ml Extra Virgin Olive Oil, 3.0 gr Fine Salt

   Cookware: small bowl, whisk

6. Step 6

   Arrange the prepared tomato, mozzarella, and egg slices on a serving platter. Tuck in the basil leaves, drizzle with the seasoned oil, and serve promptly.

   Ingredients used: 12.0 piece Basil

   Cookware: serving platter