Nutrition per serving may change if servings are adjusted.
½ cup crème fraîche
½ cup mayonnaise
¼ cup packed fresh basil
¼ cup chopped fresh chives
2 tablespoons chopped fresh parsley
2 anchovy fillets
1 teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon champagne vinegar
1½ teaspoons fresh tarragon
½ teaspoon kosher salt
½ teaspoon ground pepper
Breadcrumbs & Eggs
⅓ cup cubed whole-wheat bread
2 teaspoons unsalted butter
8 large eggs
Thinly sliced radishes for garnish
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 ⅓ 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.
123 calories;10 g fat(3 g sat); 0 g fiber; 1 g carbohydrates; 7 g protein; 26 mcg folate; 193 mg cholesterol; 0 g sugars; 0 g added sugars; 356 IU vitamin A; 1 mg vitamin C; 41 mg calcium; 1 mg iron; 130 mg sodium; 81 mg potassium