Ingredients
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6 large brown eggs
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1/2 teaspoon salt
For serving
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Fresh herbs, for garnish
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1 tablespoon olive oil
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3-4 slices sourdough bread
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½ teaspoon garlic powder
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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.
What You'll Need
What You’ll Need
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