Soft Boiled Eggs With Warm Croutons and Bitter Greens

There is nothing like a salad in Spring with Bitter Lettuces & Soft Boiled Eggs.. We will be featuring this dish the 3rd week in April at my restaurant.. In conjunction with some local farmers in the area..

Enjoy the recipe below..

Makes 4 servings

Ingredients

• 8 large eggs ( farm raised works best all natural free-range )
  
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 6 tablespoons olive oil
• 4 anchovy fillets, finely chopped (optional)
• 2 cloves garlic, thinly sliced
• 4 1/2-inch-thick slices French bread, crusts removed and cut into 1/2-inch-wide sticks
• 2 bunches frisee or local farmed mixed greens

Directions

1. Fill a saucepan with 4 inches of water and bring to a boil. Place 1 egg on a spoon and lower it into the water. Repeat with the remaining eggs. Return to a boil. Cook to the desired done-ness, about 6 minutes for runny yolks. Using a slotted spoon, transfer the eggs to a bowl.

2. In a small bowl, whisk together the vinegar, mustard, 1/4 teaspoon of the salt, 1/4 teaspoon of the pepper, 3 tablespoons of the oil, and the anchovies (if using); set aside.

3. Heat the remaining oil in a large skillet over medium heat. Add the garlic and cook until golden, about 1 minute. Using a slotted spoon, transfer the garlic to a plate. Add the bread sticks to the oil and cook, turning, until golden.

4. Divide the frisée or greens among individual plates and sprinkle with the garlic and croutons. Crack the eggs, break them in half, and use a spoon to scoop the eggs from the shells onto the salad. Top with the vinaigrette and the remaining salt and pepper.

Tip

There is a risk of food-borne illness with eggs that are not hard cooked, so be mindful when preparing them for the young, the elderly, or people who are pregnant or who have a compromised immune system.