Description
A vibrant and flavorful dish featuring soft ‘jammy’ boiled eggs paired with sweet roasted red peppers, topped with a zesty almond and parsley dressing. Perfect for a light lunch or brunch, served with crusty bread for a satisfying meal.
Ingredients
Scale
Dressing
- 20g blanched almonds, chopped
- 1 small bunch of flat-leaf parsley, chopped
- 1 large garlic clove, finely chopped
- 1 tbsp white balsamic vinegar or sherry vinegar
- 7 tbsp extra virgin olive oil
Main
- 8 medium eggs
- 250g roasted red peppers from a jar, drained and sliced into strips
- Crusty bread, to serve
Instructions
- Prepare the dressing: Using a pestle and mortar, bash together the chopped blanched almonds, parsley, garlic, and a pinch of seasoning until creating a slightly chunky mixture. Gradually stir in the white balsamic or sherry vinegar and extra virgin olive oil, bashing gently to combine. Taste and adjust seasoning as needed, bearing in mind the dressing is meant to be strong to complement the eggs.
- Cook the eggs: Bring a pan of water to a boil. Gently add the eggs and boil for 7-8 minutes to achieve ‘jammy’ eggs — firm whites but a soft, slightly runny center. Once cooked, transfer eggs to cold water to stop cooking, then peel when warm enough to handle.
- Assemble the dish: Halve the peeled eggs and arrange them on a serving plate. Season the eggs with salt and pepper. Place the roasted red pepper strips around the eggs. Spoon the almond and parsley dressing generously over the eggs and peppers.
- Serve: Serve immediately while the eggs are still warm, accompanied by crusty bread to soak up the flavorful dressing and runny yolks.
Notes
- For a nuttier flavor, toast the almonds lightly before chopping.
- Use fresh roasted peppers if preferred, or roast your own for enhanced taste.
- The timing for ‘jammy’ eggs can be adjusted slightly (6-9 mins) depending on how runny or firm you prefer the yolk.
- This dish is best enjoyed warm to appreciate the contrasting textures and flavors.
- The dressing can be prepared ahead and refrigerated; bring to room temperature before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: jammy eggs, roasted peppers, almond dressing, parsley, brunch recipe, breakfast, Mediterranean, easy eggs
