Extravagant Eggs For When You Have No Time
I spend many days harvesting the wild greens which grow in abundance at the edges of my gardens. Both chickweed and hairy bittercress are common early spring characters: the bittercress is similar in punch to arugula, whereas chickweed is akin to pea shoots, with a tender texture.
Extravagant Eggs For When You Have No Time
Serves 2
INGREDIENTS
2 eggs (use older eggs for easier peeling)
1 8-oz container store-bought hummus
4 cornichons, sliced into thin coins
1 tbsp whole grain mustard
2 tbsp extra virgin olive oil
⅓ cup any or a mix of: parsley, red-veined sorrel, hairy bittercress, dill, chickweed
Freshly ground black pepper
Crusty bread, to sop it up
DIRECTIONS
In a small saucepan, add enough water to cover eggs by 1/2-inch. Bring water to a boil and gently add the eggs, straight from the fridge. Bring the water back to a rolling boil for 1 minute to set the whites, then lower to simmer for 4 minutes. Transfer the eggs to an ice bath and submerge until they are cool to the touch, then peel them and set aside. This step - short of peeling the eggs - can be done up to three days in advance.
In a small bowl, combine the grain mustard, cornichons, and olive oil. Season generously with freshly ground pepper and stir well to loosely incorporate the oil.
If you are using parsley and red-veined sorrel, coarsely chop the leaves. For chickweed, bittercress, and dill, tear bite-sized lengths from the tender stems.
Spread a base layer of hummus between two shallow bowls. Halve each egg and nestle them into the hummus. Spoon the mustard-cornichon mixture over top and scatter with the fresh herbs. Finish with freshly ground pepper and serve with crusty bread.