Soft-Cooked Eggs with Dukkah and Bitter Greens on Toast

One of the most asked questions I receive is “How do you cook a perfect soft egg?” If you follow the instructions that follow, you should be able to achieve a perfectly soft-cooked egg every time—one where the white is cooked all the way through, the outer layer of the yolk is set, but the middle is still soft. The 7-minute time is for large eggs that are refrigerated. If your eggs are at room temperature or smaller than average, reduce the cooking time by 1½ minutes. The dressing that is tossed with the bitter greens is one of the recipes my friends ask for constantly, and I always make extra to have on hand. Massage it into chopped kale and you will have a wonderful weeknight side sala

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1 Fill a medium pot halfway with water, or enough to cover the eggs. Bring the water to a boil over high heat. Gently lower the eggs into the boiling water, reduce the heat to medium low, cover the pot, and cook the eggs for 7 minutes. Make sure the water is simmering gently—a brisk boil could crack the eggs. Immediately remove the eggs from the pot and rinse them under cold water. When they are cool enough to handle, peel and set aside.

Step 2

2 Wash the greens, and pat them dry with a towel. Toss them with the salt and pepper.

Step 3

3 In a small bowl, whisk together the olive oil, sunflower butter, and vinegar.

Step 4

Pour the dressing over the greens and toss to coat evenly. I like to use clean hands for this as it allows me to really massage the dressing into the greens.

Step 5

4 Pile the greens on top of the toasted sourdough. Cut each egg in half and place on top of the greens. The whites should be completely cooked and the yolks soft and slightly runny. Sprinkle 1 tablespoon dukkah on top of each egg and serve immediately.