Perfect soft boiled eggs catching your eye? They are handy for a quick protein fix when you don’t have poultry or meat available (or have time to make it). Start by sourcing farm-fresh eggs and then follow the guide in this recipe. Usually found at locally owned grocers, Farmer’s market, or by consulting with a farm-to-table restaurant on farms. The robust flavors of fresh, local lettuce and veggies also make something simple taste like so much more.
Makes 4 servings
8-10 heaping cups butter lettuce (2 heads), lightly torn
4 small vine-ripened tomatoes, chopped
1 small zucchini, sliced paper-thin
1 cup fresh sundried tomatoes, roughly chopped
2 large avocados, diced
6 farm-fresh eggs
Balsamic vinegar (high quality)
Olive oil (high quality)
Fresh cracked pepper
1. Soft boil the eggs:
– Place the eggs in a small pot and cover the eggs by an inch with water.
– Heat the pot, uncovered, over high heat until the water and eggs come to a full rolling boil.
– Remove from heat immediately once boiling, cover and let sit for 6 minutes for soft-boiled eggs. (Runny eggs 4 minutes, hard-boiled eggs 10 minutes).
– Prepare a large bowl of ice water. Crack each egg tip with a spoon to ensure they peel easier.
– Place eggs in the ice water for 1 minute to stop the internal heat from cooking the egg more.
– Remove, peel, and slice and half.
2. Tear the butter lettuce into a large bowl. Lightly drizzle with olive oil and balsamic and sprinkle with salt and pepper. Toss to combine.
3. If dividing portions, equally divide the lettuce into 4 bowls.
4. Arrange the tomatoes, zucchini and sun-dried tomatoes over the lettuce.
5. Top each bowl one-half diced avocado and 3 egg halves.
Jessica Cerra is the owner of Fit Food by Jess, a private chef and catering company in Encinitas, Calif., and the co-founder of Harmony Bar. A former professional XTERRA triathlete, Cerra now races for Twenty16 Women’s Professional Cycling Team.