26 04 2008

I do. This is cheap and cheerful gals and guys….a weekend prezzie!

Also; it’s a new thing I will be doing with this site…


Soft hard-boiled eggs with lettuce and anchovies

A pared-down version of the classic niçoise, which places a bit more emphasis on the eggs. Serves four.

2-4 lettuces (ideally a combination of cos/romaine and butterhead)
6 eggs, at room temperature
Olive oil
A pinch of sugar
Salt and freshly ground black pepper
6-8 anchovies

Wash and gently dry the lettuce. Tear the larger leaves in half and put them in a salad bowl. The eggs should be what I call soft hard-boiled, ie, the whites completely set but the yolks just a bit runny in the middle. I achieve this pretty reliably by putting the eggs in a pan of hand-hot water, bringing it quickly to the boil and cooking them for exactly four minutes (five if they are extra large). Then I run them under the cold tap and peel them as soon as they are cool enough to handle.

Mix the oil and vinegar in a ratio of 5:1, adding a pinch of sugar, a dab of mustard and some salt and pepper. Shake it up in a jar. Roughly chop the still-warm eggs and put them on top of the lettuce. Chop the anchovies and scatter over the eggs, then drizzle over the dressing. Serve at once.”

There’s more but this is the jist-enjoy your weekend or treat someone spesh to some food spesh





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