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Soft-Cooked Eggs with Asparagus and Snap Pea Breakfast Salad

Why not have salad for breakfast? When topped with a soft cooked egg and served with toast, this dish becomes the perfect spring or anytime breakfast or brunch entree. If you’re avoiding dairy, use cashew cream (get the recipe here) instead of buttermilk for the dressing. Also try the vegetables and dressing solo as a light and refreshing side dish for a weeknight dinner. Want to butter the toast? Go for it!
Servings 4 people
Author Aran Goyoaga

Ingredients

  • 4 eggs at room temperature
  • 8 ounces about 10 spears asparagus, tough ends trimmed and discarded, sliced into thin rounds
  • 6 ounces about 2 cups sugar snap peas, thinly sliced on the diagonal
  • 2 small cucumbers sliced thin
  • 3 tablespoons full-fat buttermilk or cashew cream
  • 3 tablespoons olive oil
  • 1 tablespoon finely chopped dill
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Small handful of microgreens optional
  • 4 slices gluten-free bread toasted

Instructions

  1. Bring a medium pot of water to a boil over high heat. Gently add the eggs, reduce heat to medium-low and simmer for 6 minutes (for a very soft yolk) or 7 minutes (for a fudgy yolk). Immediately, transfer the eggs into a bowl of cold water to cool. Then, lightly crack and peel away the shells.

  2. In a large bowl, toss together the asparagus, snap peas, cucumber, buttermilk, olive oil, dill, salt, pepper, and microgreens. Set the salad aside.

  3. Divide the toasted bread amongst 4 dinner plates. Top with some of the salad, then halve the soft-cooked eggs, add two halves to each plate, garnish with more salt and pepper, and serve.