Eggs with Pickled Shallot and Parsley
Perfectly cooked eggs topped with a bright mixture of pickled shallots and fresh parsley. This elegant dish combines the richness of soft-boiled eggs with tangy, herb-forward garnish.
4 servings
32 min
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Ingredients
- •8 whole large eggs
- •1 whole small shallot
- •2 tablespoons fresh lemon juice
- •1 cup fresh parsley
- •1 pinch flaky sea salt
Cooking Instructions
- 1.
Gently lower eggs into a medium pot of boiling water and cook 8 minutes. Transfer eggs to a bowl of ice water and let cool.
15 min
- 2.
Meanwhile, combine shallot and lemon juice in a small bowl; let sit 10 minutes.
10 min
- 3.
Drain shallots and toss in a small bowl with parsley; season with salt.
2 min
- 4.
Carefully peel eggs (they'll be a little wobbly in the center) and slice crosswise 1/2" thick. Arrange on a platter and top with parsley and shallot mixture.
5 min
