ROAST PEPPERS WITH 'JAMMY' EGGS & ALMOND & PARSLEY DRESSING
Cook up a speedy lunch of roast peppers with soft eggs, served with an almond and parsley dressing. Enjoy with crusty bread
Provided by Diana Henry
Categories Lunch
Time 18m
Number Of Ingredients 7
Steps:
- Make the dressing by bashing the almonds, parsley, garlic and some seasoning together using a pestle and mortar. You want to create a slightly chunky mixture. Stir in the vinegar and the olive oil, bashing gently as you go. Taste for seasoning, bearing in mind that the dressing can be quite strong as you are pouring it over eggs.
- Boil a pan of water, add the eggs and cook for 7-8 mins. This will give you what some people call 'jammy' eggs - they are only just firm enough to be considered hard-boiled, and the very centre is still a little soft. Put the eggs in cold water, then peel them as soon as they're warm enough to handle. Halve the eggs and arrange them on a serving plate. Season, then drape the peppers around the eggs and spoon the dressing over the top. Eat with some good crusty bread, while the eggs are still warm.
Nutrition Facts : Calories 371 calories, Fat 32 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 17 grams protein, Sodium 0.3 milligram of sodium
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