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Preheat oven to 400°F.
In a small sauce pot, cover the eggs with cold water and a large pinch of salt. Bring up to a simmer on medium low heat. Once it simmers, not a rolling boil, cover and remove from heat. Let sit for 7 minutes so the whites set, but the yolks are still bright yellow.
Place the cooked eggs in an ice bath and let them cool fully.
Tear the bread into large 3 to 4-inch pieces and place on a sheet tray. Drizzle with olive oil and a sprinkle of salt and pepper.
On a separate sheet tray place the asparagus and green beans in a flat even layer, not piled on top of each other. Do this on 2 sheet trays if needed. Drizzle with oil and sprinkle with salt and pepper.
Place the bread tray in the oven first and bake for 15 minutes. After 15 minutes shake the tray and place back in the oven along with the veggie sheet tray/s and bake for another 10-15 minutes or until the bread is golden and cripsy and the veggies are tender-crisp.
While the bread and veggies are roasting make the thyme dressing. In a small bowl or jar combine all of the ingredients and mix well. Taste for seasoning.
To assemble the salad, place the asparagus and green beans on a large platter. Top with the toasted bread and the peeled eggs, cut in half yolk side up. Drizzle with some of the dressing and serve extra on the side. Serve warm or room temperature.
Recipe Courtesy of Megan Mitchell