Soft-Boiled Eggs With Warm Croutons and Greens

Photo by Sang An
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 494 calories
    • Calories 58 calories from fat
    • Fat 32 g
    • Sat Fat 3 g
    • Sodium 810 mg
    • Protein 19 g
    • Carbohydrate 31 g
    • Sugar 2 g
    • Fiber 1 g


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


  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.