Ooops, I mean Green Salad and Eggs.
The heroes of this dish come courtesy of Xav from Chooks At The Rooke. Xav and I went to primary school together, so when Soph and I heard he was doing great things in the egg world, we asked if we could feature his eggs in a few recipes. Luckily for us he was keen, because they are de-LISH. It’s little wonder they taste so good; his hens get to roam the pastures carefree while his trusty Maremma’s carry out bodyguard duty. What a life, eating and hanging out with dogs all day! I must say, I’m a little jealous.
Head to the website Chooks At The Rooke for more info and where to buy (If you’re lucky enough to live in the Western district of Victoria). For another delicious recipe using his eggs, check out our previous blog post Baked Eggs Courtesy of Chooks at the Rooke.
Green Salad and Eggs
For 2+ people
4 eggs, at room temperature
¾ cup frozen peas
¾ cup asparagus, chopped into small (about 1cm) lengths
100g fresh mozzarella
1 lemon juiced and zested
1 tbsp olive oil
1 tbsp each of fresh basil, mint and chives chopped
Place eggs in a saucepan of cold water and bring to the boil. Reduce heat slightly and simmer for 5 minutes. Drain and rinse with cold water. Allow to cool before shelling and slicing in half.
Half fill a large bowl with cold water and a handful of ice cubes, set aside. Bring a saucepan of water to the boil. Add the peas and asparagus to the boiling water for 1-2 minutes before draining and placing in the ice water immediately. Leave in ice water for a few minutes before draining again.
Mix together the lemon juice, zest and olive oil to make the dressing. Mix together the peas, asparagus, herbs and torn mozzarella before adding the dressing. Season with salt and pepper. Serve with sliced eggs on top and toasted crusty bread on the side.