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


Recipe Summary

45 mins
45 mins


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

1 egg & 2 tsp. dressing
123 calories; protein 6.8g; carbohydrates 1.4g; dietary fiber 0.2g; sugars 0.4g; fat 9.8g; saturated fat 3.5g; cholesterol 193.3mg; vitamin a iu 356.4IU; vitamin c 0.9mg; folate 25.6mcg; calcium 41.2mg; iron 1mg; magnesium 8.2mg; potassium 80.7mg; sodium 130.4mg.

1 medium-fat protein, 1 fat