Soft Eggs with Green Goddess Dressing & Brown-Butter Breadcrumbs

Soft Eggs with Green Goddess Dressing & Brown-Butter Breadcrumbs

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From: EatingWell Magazine, May/June 2018

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.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • Dressing
  • 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


  • Prep

  • Ready In

  1. Put a large pot of water on to boil.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutrition information

  • Serving size: 1 egg & 2 tsp. dressing
  • Per serving: 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
  • Carbohydrate Servings: 0
  • Exchanges: 1 medium-fat protein, 1 fat

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