Funky Boiled Eggs with Crunchy Veg and Herb Butter
This recipe is all about having a bit of fun with a traditional supper: Boiled eggs with soldiers...
Except, this is a little bit more grown up! Dunking crunchy veggies into an oozy luminous yellow yolk is every bit as good, if not better, that a hunk of bread.
Here I have used asparagus and purple sprouting broccoli, but absolutely feel free to play around with other vegetables too. The little indulgence here is a teaspoon of silky herb butter on each egg. This added bit of flavour transforms this from being an everyday dish into something a little more special.
I have presented the eggs here in their egg box but whatever you have is perfect. It's all about the flavours at the end of the day!
I hope you have loads of fun with this dish. It is simple, quirky and fun. Just the way food should be!
Small bunch of purple sprouting broccoli
About 1 tsp each of chopped dill and parsley
1½ tbsp of butter (this will only amount to 1 tsp per egg)
A bowl of cold water for blanching the vegetables
Bring a pan of salted water to the boil (you can use the same sauce pan for cooking the eggs and the veg).
Add the eggs and cook for four minutes to have a lovely runny centre.
At the same time add the asparagus and cook for two minutes.
When ready remove and plunge into the bowl of cold water (this allows they veg to keep their colour and crunch known as blanching).
Now cook the broccoli for 1 minute and follow the same process as the asparagus. When the eggs are ready remove and set aside to cool slightly.
Melt the butter in a pan and add the herbs. Mix well.
To serve cut the tops off the eggs place them back in their box and fill all the empty egg slots with the asparagus and broccoli. Finish by spooning the herb butter over the eggs with a sprinkle of sea salt!