Soft-Boiled Eggs With Warm Croutons and Greens

Soft-Boiled Eggs With Warm Croutons and Greens
Sang An

Serves 4
preparation
15
minutes
cooking
15
minutes
other
0
minutes

Ingredients

8
large eggs
2
tablespoons
red wine vinegar
1
teaspoon
Dijon mustard
kosher salt and black pepper
6
tablespoons
olive oil
4
anchovy fillets, finely chopped (optional)
2
cloves garlic, thinly sliced
4
1/2-inch-thick slices French or Italian bread, crusts removed and cut into 1/2-inch-wide sticks
2
bunches frisée or one 5-ounce bag mixed greens

Directions

  1. Fill a saucepan with 4 inches of water and bring to a boil. Place 1 egg (in the shell) on a spoon and lower it into water. Repeat with remaining eggs.
  2. Return to a boil. Cook to the desired doneness, about 6 minutes for runny yolks. Using a slotted spoon, transfer the eggs to a bowl.
  3. In a bowl, whisk together the vinegar, mustard, ¼ teaspoon each salt and pepper, 3 tablespoons of the oil, and the anchovies (if desired); set aside.
  4. Heat the remaining oil in a large skillet over medium heat. Add the garlic and cook until golden, about 1 minute.
  5. Using a slotted spoon, transfer the garlic to a plate. Add the bread sticks to the oil and cook, turning, until golden.
  6. Divide the greens among individual plates and sprinkle with the garlic and croutons. Crack the eggs, break them in half, and scoop them from the shells onto the salad with a spoon. Top with the vinaigrette and ¼ teaspoon each salt and pepper.
Sara Quessenberry
December 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 58 %
  • Fat 32 g
  • Sat Fat 3 g
  • Sodium 810 mg
  • Carbohydrate 31 g
  • Fiber 1 g
  • Sugar 2 g
  • Protein 19 g
What does this mean? See Nutrition 101.