For this showstopper of an appetizer, the custardy yolks of soft-cooked eggs are magically balanced with an amazing green goddess dressing and a crunchy brown-butter breadcrumb topping. Source: EatingWell Magazine, May/June 2018

Steven Satterfield


Breadcrumbs & Eggs


Instructions Checklist
  • Put a large pot of water on to boil.

  • To prepare dressing: Combine crème fraîche, mayonnaise, basil, chives, parsley, anchovies, lemon zest and juice, vinegar, tarragon, salt and pepper in a blender. Puree until smooth. Set aside.

  • To prepare breadcrumbs: Pulse bread in a mini food processor until finely ground. Melt butter in a small skillet over medium heat until beginning to brown, 1 to 2 minutes. Add the breadcrumbs; cook until the butter is absorbed and the breadcrumbs are light brown, 1 to 2 minutes. Transfer to a small bowl and let cool.

  • To prepare eggs: Set a bowl of ice water near the stove. Using a spoon, gently lower eggs into the boiling water. Reduce heat to maintain a rapid simmer. Cook for 7 minutes. Transfer the eggs to the ice bath and let cool for 5 minutes. Peel the eggs and slice in half.

  • Arrange the eggs, cut-side up, on a platter. Spoon 1/3 cup dressing over them (reserve the remaining dressing for another use) and sprinkle with the breadcrumbs. Garnish with radishes, if desired.


To make ahead: Refrigerate dressing (Step 2) for up to 5 days.

Nutrition Facts

123 calories; 9.8 g total fat; 3.5 g saturated fat; 193 mg cholesterol; 130 mg sodium. 81 mg potassium; 1.4 g carbohydrates; 0.2 g fiber; 6.8 g protein; 356 IU vitamin a iu; 1 mg vitamin c; 26 mcg folate; 41 mg calcium; 1 mg iron; 8 mg magnesium;