Ingredients
4large eggs
4slicesrustic sourdough bread,(½-inch thick)
2tbspolive oil
1lbmixed greens,such as baby romaine, frisee, radicchio, arugula or baby kale
4tbsphoney mustard dressing,store bought or homemade, to taste
Preparation
Set a bowl of ice water nearby. Bring a large saucepan of water to a boil over high heat. Gently lower the eggs into the water with a slotted spoon making sure they are completely submerged.
Cook them at a steady bubble for 6 to 7 minutes for jammy eggs or 8 minutes for hard-boiled eggs.
With a slotted spoon, transfer them to the bowl of ice water and leave for 10 minutes while preparing the greens and toast the bread. When cool, peel the eggs and cut them in half lengthwise.
Brush the bread slices on both sides with olive oil. Heat a cast-iron pan or grill pan over medium-high heat until hot. Add the bread slices and cook for 1 to 2 minutes per side, or until browned and toasted on the outside but still chewy in the center.
In a large bowl, combine the greens. Toss with dressing, or to taste. Divide among 4 plates and top each salad with 2 egg halves.
Sprinkle the eggs with salt and pepper, and drizzle with a little more dressing. Serve with toasted bread, drizzled with more dressing, if preferred. Enjoy!
