- 6 large eggs
- 2 tablespoons mayonnaise
- 3 teaspoons distilled white vinegar
- 1 Thai chili pepper minced, divided
- Hot sauce to taste
- Salt and pepper to taste
- 1 tablespoon fresh chives minced
- A few sprigs of dill fronds torn
- 1 scallion thinly sliced
- A few pinches of tender greens (such as baby spinach, mesclun mix, mâche, or baby arugula)
- ½ lemon juiced and zested
- 1 tablespoon extra virgin olive oil
- 6 thick slices of tomato salted
- 6 slices of warm buttered toast
Prepare eggs:
Bring a medium pot of water to a boil. Once boiling, gently lower the eggs into the water and cook for exactly 9 minutes. Do not overcook. Once the eggs finish cooking, transfer them to an ice bath for 5 minutes. Peel and then cut the eggs into large chunks. You can cut each egg in half lengthwise and cut each half into thirds crosswise. Set aside.
Gently toss the eggs in the bowl of dressing; do not over-stir.
Prepare the herb garnish:
In a small bowl, combine the lemon juice with the extra virgin olive oil. Add the minced chives, sliced scallion, dill fronds, and the remaining minced Thai chili pepper to the lemon and olive oil and toss to coat. Add in the baby greens and toss to coat gently, being careful not to bruise them. Season lightly with salt and pepper. Set aside.
Calories: 163kcal | Carbohydrates: 13g | Protein: 8g | Fat: 9g | Sodium: 223mg | Fiber: 1g | Sugar: 2g | Vitamin C: 7mg