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 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 or locations to buy farm-fresh eggs. 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)
- Sea salt
- Fresh cracked pepper
- 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 a half.
- Tear the butter lettuce into a large bowl. Lightly drizzle with olive oil and balsamic and sprinkle with salt and pepper. Toss to combine.
- If dividing portions, equally divide the lettuce into 4 bowls.
- Arrange the tomatoes, zucchini and sun-dried tomatoes over the lettuce.
- Top each bowl one-half diced avocado and 3 egg halves.