Jammy Egg Salad
Posted: | Categories: Recipes | Tags:Add me to a bowl Dairy free Easy dinner quick & easy toast vegetarian
Jammy Egg Salad
Melissa Ben-Ishay
Savory Recipes
Everytime I make egg salad, I try to think of ways to make it with just as much flavor but fewer ingredients. One day, I was eating a jammy egg (you know, the kind of egg with the whites cooked all the way through and a runny yolk in the middle) and thought the yolk itself would make a delicious dressing. These eggs are cooked slightly less than jammy eggs (which are normally done in 7 minutes) to give you a silky sauce, no added ingredients necessary.
Ingredients
- 6 large brown eggs
- 1/2 teaspoon salt
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- Fresh herbs, for garnish
- 1 tablespoon olive oil
- 3-4 slices sourdough bread
- ½ teaspoon garlic powder
- ¼ teaspoon salt
Directions
- Boil a large pot of water over medium-high heat.
- Carefully add the eggs and cook for 6½ minutes.
- While the eggs cook, prepare an ice bath.
- Remove the eggs with a slotted spoon and place them in the ice bath.
- Let cool for at least 5 minutes, then remove the eggs from the shells and place in a large bowl (save 1 egg for later).
- Roughly cut the egg into small pieces against the bowl, so the yolks break to form a dressing.
- Once all the eggs are cut, stir to combine. Season with salt.
- To serve it on toast, heat the olive oil in a pan over medium heat and add the bread.
- Toast on each side until golden brown, about 3-4 minutes.
- Sprinkle with salt and garlic powder. Top with the egg mixture and garnish with fresh herbs. Slice the reserved egg and use as a garnish.
