Soft-Boiled Eggs with Spring Salsa Verde, Salad Greens, and Grilled Bread

May 31, 2020

 

As the weather has begun to warm up, I’ve been craving lighter meals with more green on the plate. Soft, creamy boiled eggs are accompanied by a bright, fresh, and slightly acidic Italian salsa verde and lightly dressed greens. Once you’ve finished the salad, you can sop up the salsa verde with the grilled bread. 

This salsa verde uses green garlic and ramps in place of conventional garlic (though you can use regular garlic if that’s all you have). Plus, it makes plenty for leftovers—try it drizzled on top of fish, steak, or potatoes. 

Ingredients:

Two slices of Local Roots sourdough bread

1.5 cups Local Roots baby salad greens (such as baby kale, spinach, arugula, or chard)

1 Tbsp. lemon juice (from about ½ lemon

Olive oil

3 Local Roots eggs

¼ cup salsa verde, plus more if desired (see below for ingredients)

For the salsa verde:

½ cup packed flat-leaf Italian parsley, chopped

¼ cup packed Local Roots ramps (bulb and leaves), chopped*

¼ cup packed green garlic (white and green parts), chopped*

½ Tbsp. drained capers

1 anchovy fillet (optional)

1 Tbsp. lemon juice (from about ½ lemon)

½ Tbsp. white vinegar

½ cup olive oil, plus more for a thinner sauce

Salt and pepper

Directions:

1. For the salsa verde: In a food processor, pulse all ingredients for the salsa verde except salt and pepper until greens are finely minced. If you like a runnier salsa verde, add up to ¼ cup more olive oil and blend. Season with salt and pepper. Pour into a bowl or jar and set aside. Salsa verde keeps in the fridge for 3-4 days, but tastes freshest within the first 1-2 days.

2. For the soft-boiled eggs: Heat a saucepan with 3-4 inches of water and bring to a boil. Once boiling, reduce the heat to a simmer (the water should be at a gentle boil) and set a timer for 6 minutes for jammier eggs and 7 minutes for just-set eggs. When the timer goes off, remove eggs with a slotted spoon or skimmer and place into an ice bath to cool or run under cold water. Once cool, peel and cut eggs in half and season with salt and pepper. Set aside.

3. For the grilled bread: Heat a cast iron or grill pan over medium high heat. Drizzle both sides of the sourdough with olive oil and place into the hot pan. Cook for about 2 minutes on each side, until sourdough is nice and toasty. 

4. To finish: On a salad plate or bowl, add greens and toss with olive oil and lemon juice to taste. Place eggs on top of greens, and drizzle or spoon salsa verde on top of eggs and greens. Serve with grilled bread. Enjoy!

*You can substitute in an equal amount of parsley or basil plus one clove of garlic in place of either the ramps or green garlic.

Recipe by Local Roots Volunteer Karishma Pradhan (@tangandspice)





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