Here is a lunch I served recently for a small group with Eloise.  This is a simple dish that can be prepped ahead of time and is just so easy and simple.  It is always hard to know what to serve to guests especially in Malibu.  A lot of people are either vegetarian or vegan or a number of other diets.  This was a recipe I felt pretty safe with because you can easily leave off the egg or change the dressing if need be or make any other quick changes to.  I can tell you everyone loved it and why wouldn't they with a runny egg yolk?  Here is the recipe I hope you enjoy it!

6 eggs

1 cup of fresh green peas blanched
1 cup of sugar snap peas blanched
1 cup of baby red leaf romaine
1/4 cup of marcona almonds
1 cup of pea sprouts 

Green goddess
1/2 bunch of parsley
1/2 bunch of tarragon
1/2 bunch of chives
1/2 bunch of oregano
2 anchovies
3 tbsp of capers
1 garlic clove
2 tbsp of sherry vinegar
1 cup of veganaise or mayo
salt to taste

Olive oil 

For the green goddess,

Put all the ingredients into a vita mix and puree until smooth.  Season with salt and set aside.

For the eggs,

Get a pot of water and bring to a boil.  Take your 6 eggs and gently lower them into the pot using a slotted spoon.  Set a time for 6 minutes.  Once the time goes off drain off the hot water and run cold water over the pot for 1 minute.  Note (You can do this ahead of time, if doing this right before you serve, just cool down the eggs just enough to handle them and peel them)  Once the eggs are a little cool to the touch, gently peel them. 

To finish,

In a mixing bowl add blanched peas, snap peas, and a touch of olive, salt and pepper.  In a pot with hot water place your egg back in the water.  On a plate a spoonful of the green goddess.  Add your leaf greens on the bottom then add the peas all around and on top. Take out the egg and dry off.  Place in the middle of the plate and season with salt and pepper.   Drizzle with a little more olive oil, serve and enjoy!

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