Fluffy Herbed Eggs with a Soft Green Salad

Ingredients

Fluffy Herbed Eggs

• 2
  
  large eggs, preferably organic
  
• 2
  
  teaspoons water
  
• 1/4
  
  teaspoon dried mustard
  
• 1
  
  teaspoon chopped fresh herbs (dill, chevril, parsely, thyme . . .)
  
• 
  
  freshly ground pepper and salt, to taste
  
• 1
  
  tablespoon unsalted butter
  
• 1-2
  
  ounces chevre, broken into chunky bite-sized pieces
  

Soft Green Salad

• 2
  
  teaspoons freshly squeezed lemon juice, about 1/2 a medium-sized lemon
  
• 1
  
  teaspoon Dijon mustard
  
• 1 1/2
  
  tablespoons olive oil
  
• 1/2
  
  teaspoon finely minced shallot
  
• 
  
  freshly ground pepper and salt, to taste
  
• 2
  
  handfuls mixed soft lettuces, such as bibb, butter, or red leaf . . .
  

Directions

Fluffy Herbed Eggs

1. whisk eggs and water together in a small bowl until very well incorporated; stir in fresh herbs, mustard, salt, and pepper
2. melt butter in a non-stick pan over medium high heat; add eggs, then gently and slowly move them around with a heat-resistant rubber spatula, creating large fluffy curds
3. when the eggs are about 3/4 cooked, gently fold in the chevre; remove from heat, and cover for a few minutes to complete the cooking.

Soft Green Salad

1. whisk together lemon juice and dijon; add a slow stream of olive oil until well incorporated; stir in shallots; add salt and pepper to taste
2. toss the mixed lettuces with just enough vinaigrette to lightly coat the leaves; serve beside the fluffly herbed eggs.