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Eggs with Salsa Verde

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Ingredients
  

  • 2 medium eggs
  • Salt & pepper
  • Salsa Verde:
  • 1 tbsp capers
  • 1 small garlic clove
  • 1 small handful parsley leaves
  • 1 tsp Dijon mustard
  • 2 tbsp olive oil
  • 1 tsp lemon juice
  • Pinch cumin optional

Instructions
 

  • Boil eggs: Bring water to a simmer, lower eggs in, cook 6½ min for soft centre or 8 min for firm. Cool in cold water, peel, halve.
  • Make salsa: Finely chop capers, garlic, and parsley together; mix with mustard, olive oil, lemon juice, and cumin if using. Season.
  • Serve: Spoon salsa over halved eggs; finish with cracked black pepper.

Notes

Elevate it: Add a sprinkle of smoked paprika or microgreens.
Prep ahead: Salsa can be made a day ahead; eggs can be boiled earlier and chilled.
Tried this recipe?Let us know how it was!