This month’s IMBB event celebrates the simple joy of eggs. Eggs are one of the most versatile ingredients of cooking, serving as a highlighted player, or blending into the mysteries of wonderful baked goods. As any converting vegan knows, giving up eggs in ones diet is a difficult task!
I choose the simple route for my lovely lunch this afternoon. I soft boiled duck eggs from the Eugene Farmers’ Market and ate them drizzled with warm anchovy vinegarette and green onions with toast. This is my first venture cooking with anchovies. The salty garlic flavor of the vinegaratte melds perfectly with the soft jelly like yolks of these eggs. I ate the last couple of egg quarters with a piece of toast, flipping them whites up, to even further mingle the softness of the egg with the anchovies. Two eggs make for an excellent lunch when served in this manner!
I already have a variation lined up on my to-do list… to make this recipe with Oven Roasted Sephardic Eggs, from The Slow Mediterranean Kitchen, by Paula Wolfert. Slow roasting eggs for 4-5 hours in a 225F oven gives them a gorgeous caramel marble coloration and slightly deepens the egg’s flavor.
This is a rewarding recipe that reminds me of the joys of going simple…
Seattle Bon Vivant’s Round up posted here…
Soft Cooked Eggs with Warm Anchovy Vinegarette
Warm Anchovy Vinegarette
Rinse and dry 6 anchovy fillets. Warm over low heat in a sauce pan, mashing the anchovies with the back of a wooden spoon. Add one clove of garlic, that has been rubbed into a paste with your knife against a cutting board. Continue to mash the mixture as it warms in the pan. Drizzle in 3 Tbs of lemon olive oil and continue to stir. Scrape the mixture into a small bowl and add 1 Tbs of wine vinegar and a grind of black pepper. Adjust the oil amount to achieve a desired thickness of vinegarette.
Preparing the Eggs
Fill a saucepan with enough water to cover four to six eggs. Bring the water to a boil and gently lower in the eggs. Turn down the heat slightly and boil for 8 minutes. Remove the eggs to a bowl of ice water to cool. Crack and peel the shells off.
This dish is best when all the components are room temperature or warmer.
Cut the eggs into quarters. The yolk’s center will be cooked to a soft gel. Place the egg quarters on a serving plate and top with dallops of the anchovey vinegarette. Sprinkle with chopped green onion. These wonderful eggs bites can be picked up and eaten as is, or served with toast points.