Pull the Galbani Mozzarella apart into small chunks, rubbing some between your fingers to make smaller crumbs and tip into a salad bowl. Add the chopped semi-dried tomatoes, chilli and rocket, and toss together gently. Divide between 2 plates.
Bring a saucepan of water to a gentle simmer with a splash of vinegar in it. Crack each egg into a cup or glass, then drop each into the water in turn. Poach for 2-3 mins until cooked.
Whisk the vinegar and oil with some seasoning. Finally, top each salad with an egg, drizzle the dressing over and serve immediately.
Mozzarella is the classic Italian cheese with the fresh, milky flavour traditionally eaten with tomatoes and basil as a 'Caprese' salad but can also be eaten hot in toasties, paninis or pasta dishes!
