Rating: 4.5 stars
10 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
  • 10 Ratings
Sara Quessenberry

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Credit: Sang An

Recipe Summary

hands-on:
15 mins
total:
15 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

494 calories; calories from fat 58%; fat 32g; saturated fat 3g; sodium 810mg; carbohydrates 31g; fiber 1g; sugars 2g; protein 19g.
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