Mike Garten
This fast, 15-minute breakfast stars the perfect kind of egg—not too runny, not too firm, but somewhere in-between. Spoon shallot vinaigrette on top for a little fancy flavor.
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Cal/Serv:
490
Yields:
2
servings
Prep Time:
0
hours
10
mins
Total Time:
0
hours
15
mins
tbsp.
white wine vinegar
small shallot, finely chopped
tsp.
fresh thyme, plus more for sprinkling
tsp.
whole-grain mustard
tbsp.
chopped parsley, plus more for sprinkling
thick slices country bread, toasted
Mayonnaise, for spreading
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- In small bowl, combine vinegar, shallot, thyme and 1/4 teaspoon each salt and pepper. Let sit, tossing occasionally, 10 minutes.
- Meanwhile, heat medium saucepan of water to a boil and fill medium bowl with ice water. Reduce heat so water is at rapid simmer, gently add eggs and simmer 6 minutes. Immediately transfer eggs to ice water to stop cooking. Drain and peel eggs.
- Stir oil, mustard and parsley into shallot mixture. Spread bread with mayo, then coarsely chop eggs and arrange on top of bread. Spoon shallot vinaigrette over top and sprinkle with more thyme, parsley and cracked pepper if desired.
NUTRITIONAL INFORMATION (per serving): About 490 calories, 23.5 g fat (10 g saturated), 20 g protein, 1,040 mg sodium,
47 g carbohydrates, 3 g fiber
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Source : Goodhousekeeping
