SOFT-BOILED EGG TARTINES WITH GREEN MAYONNAISE
This recipe is adapted from Sarah Copeland's forthcoming book, "Feast" (Chronicle Books).A tartine is a French open-faced sandwich; as you can imagine, it lends itself to improvisation. Here, the richness of the soft-boiled egg is cut by a bed of pungent, juicy-stemmed arugula. Between that and the bread is a perfectly balanced combination of mayonnaise and Greek yogurt, blended with more arugula and a mix of parsley, dill, mint, basil, and chives. It's not very often you can feel self-indulgent and virtuous at the same time.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Time 25m
Number Of Ingredients 7
Steps:
- Place eggs in a small saucepan and cover with 2 inches of water. Bring to a boil and cook 2 minutes. Remove from heat and rinse under cold water. Peel eggs.
- Brush each slice of bread with oil and spread with mayonnaise to taste. Top with arugula. Slice each egg in half and divide among tartines. Season with salt and pepper and sprinkle with paprika.
SOFT BOILED EGGS WITH SALTINES
Make and share this Soft Boiled Eggs With Saltines recipe from Food.com.
Provided by COOKGIRl
Categories Breakfast
Time 3m
Yield 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Bring a pot of water to boil and carefully lower the eggs into the water. Once water boils again, boil the eggs for approximately 3 1/2 minutes. (The eggs should be slightly runny but not hard-boiled.)
- Drain. Use a clean towel to handle the eggs and gently tap in half. Scoop out the egg using a spoon and place into a small bowl. Repeat.
- For each soft-boiled egg serving, I would guess that we used about 3-4 saltines. If you wish you can lightly butter the saltines, in which case you would break the crackers up with a knife. For unbuttered saltines, crush the saltine crackers lightly with your hands and place in the bowl with the shelled eggs.
- Using a fork, mix well; breaking up the eggs into small pieces. Season to taste with cracked black pepper and serve immediately.
Nutrition Facts : Calories 185.5, Fat 11, SaturatedFat 3.2, Cholesterol 423, Sodium 236.5, Carbohydrate 7.2, Fiber 0.3, Sugar 0.8, Protein 13.4
BEST MAYONNAISE
Because I use whole soft-boiled eggs and not just the yolks, this simple recipe makes the thickest, best mayo that you can imagine. It keeps for up to a week in the fridge.
Yield makes 3 cups
Number Of Ingredients 4
Steps:
- Fill a pot with enough water to cover the eggs plus 1 inch. Add 1 teaspoon of salt. (Th is will make peeling the eggs easier once they're cooked.) Bring the water to a boil.
- Carefully lower the eggs into the boiling water. Simmer the eggs for 4 minutes, until soft boiled. Lift the eggs out of the water with a slotted spoon and immediately run under cold water. (This will stop the eggs from cooking in their own heat and will prevent a discoloration of the egg yolk that sometimes forms.)
- Crack the eggs on the counter and scoop them out into a food processor. Add the mustard and the remaining 1 teaspoon salt. Puree the eggs and, while the motor is running, slowly drizzle in the oil through the feed tube. The mayo will be super thick.
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