"Brunch side? Dinner side? Lunch over quinoa? You name it, this jammy egg tomato basil summer salad can be it!"
Jammy Egg Heirloom Tomato and Basil Salad
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Prep time 5mins
Cook time 15mins
Serves or Makes: 2
Recipe Card
ingredients
- 2 eggs
- 1 package halved mini heirloom tomatoes
- 10 sprigs fresh basil
- 1 drizzle olive oil and vinegar
- 1 sprinkle of salt and pepper
- 1 teaspoon dried oregano
- 1 clove minced garlic
Method
Step 1
Bring one inch of water to a boil in a small pot. Add eggs and cover with tight fitting lid. Cook for 6 minutes then immediately run under cool water. Once cool, gingerly peel off the eggs’ shells, then cut in half.
Step 2
Slice tomatoes, chop basil, and mince garlic. Throw in a bowl, drizzle with seasonings, and top with the eggs. Enjoy hot or let cool!