Smashed Organic Eggs with Mustardy French Dressing
By Teresa Cutter
What's great about it
One of my favourite all-time foods is organic free-range eggs. We always have a dozen in the fridge at all times as they make a perfect meal for breakfast, lunch or a quick healthy dinner. These smashed organic eggs are perfect over steamed or braised green vegetables such as asparagus, kale, spinach or cabbage. They are also delicious folded through pan-roasted cauliflower and a light sprinkle of crushed pistachio. I love the simplicity of these eggs and the flavours marry perfectly!
4 organic eggs, hard-boiled ( see notes on how to cook )
1 small bunch parsley, chopped
2 spring onions, finely sliced
Sea salt and pepper to taste
2 bunches asparagus, trimmed
Mustardy French Dressing
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
4 tablespoons cold-pressed olive oil
Chop the hard boiled eggs with a large knife on a chopping board.
Place the eggs into a bowl and combine with spring onion, salt, pepper and parsley.
Combine the apple cider vinegar with the mustard and cold-pressed olive oil until smooth and emulsified in a separate bowl.
Spoon the dressing into the smashed eggs and fold through.
Blanch or steam asparagus for 30 seconds.
Arrange asparagus onto a serving plate
Spoon over the smashed eggs.
Serve with a light drizzle of extra dressing and enjoy.
How To Hard Boil Eggs
Use room temperature eggs ( not straight from the fridge )
Place eggs in a small saucepan and cover completely with cold water about 2 cms above the top of the eggs.
Slowly bring the water to the boil over a medium heat.
Once the water is boiling, simmer the eggs for 7 minutes.
Cool eggs immediately under cold running water.
Peel the eggs by cracking the shells on a hard surface, then peel them gently.
Rinse the eggs again after peeling to make sure there are no bits of shell left clinging on the egg.
Store covered in the fridge until needed.
Notes and Inspiration
Serve folded through pan roasted cauliflower and crushed pistachio.