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Soft-Boiled Farm Eggs with Asparagus Salsa and Toasted Breadcrumbs





Yields
6 Servings

Just as satisfying as deviled eggs, but with the added appeal of luscious aspara­gus salsa brightened with lemon juice and fennel fronds and crunchy breadcrumbs. Make a double batch and redeploy the leftovers for lunch the next day.

Boiled Eggs




Thomas J. Story
 salt
 1⁄2 bunch of asparagus, bottoms snapped off
 6 eggs
 1⁄2 shallot, diced
 juice of 1 lemon
 1 tbsp chopped parsley
 3 tbsp olive oil, plus more if needed
 ¼ cup toasted breadcrumbs
 3 fennel fronds, chopped
 freshly ground black pepper
 flaky salt
1

Bring a medium saucepan of water to a boil on the stove and salt well.

2

Slice the asparagus across the stalk into small rounds, about 1⁄2 cm thick. Blanch the asparagus in the boiling, salted water for about 45 seconds so they are just cooked, but still have a crunch. Use a spider or slotted spoon to scoop out the asparagus.

3

Gently use a spoon to add the eggs to the same pot and simmer for about 7 1/2 minutes for large eggs and 7 minutes for medium. Shock the eggs in ice water once cooked to stop the cooking. We’re going for fully set egg whites with custardy yolks. Peel the eggs, cut them in half, and arrange them on your serving platter.

4

Meanwhile, place the diced shallot into a ramekin and cover with lemon juice and a pinch of salt. Leave it to macerate for about 10 minutes.

5

To make the asparagus salsa, combine the blanched asparagus with the parsley, macerated shallots, and a pinch of salt in a small bowl, and cover with olive oil.

6

In another small bowl, combine the toasted breadcrumbs with the chopped fennel fronds and set aside.

7

To plate, season the eggs with salt and pepper, spoon over the asparagus salsa, and generously sprinkle on the herby breadcrumbs. Top with flaky salt before serving.

Nutrition Facts

Servings 0