Sang An
Hands-On Time
15 Mins
Total Time
15 Mins
Other Time
Serves 4

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

Heat the remaining oil in a large skillet over medium heat. Add the garlic and cook until golden, about 1 minute.

Step 5

Using a slotted spoon, transfer the garlic to a plate. Add the bread sticks to the oil and cook, turning, until golden.

Step 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.

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