It’s a long name for an easy, delicious meal! Jammy Eggs with Salad Cauliflower & Garlic Dill Yogurt is a bright, protein packed vegetarian main perfect for lunch or dinner.
Hello! It’s been a while but I’m back to let you know that January is really cold. Viscously cold, actually. I have been making soups and stews and warm, cheesy things but I’m kind of tired and all the winter like food that comes with it. So I simply decided to end winter.
Like Elsa.
Yes. I am ending winter and bringing back summer! I am doing this, of course, with lunch. Lunch…the forgotten meal that people pride themselves on skipping….skimping on…with a measly Munster cheese sandwich on square white bread that may or may not have been sat on by your five year old.
Let’s bring back summer….and lunch…and happy thoughts and while we’re at it…let’s bring back wholesome, healthy food that actually tastes good and isn’t a protein bar.
This lunch….this one is it.
Why You’ll Love Jammy Eggs with Salad Cauliflower & Garlic Dill Yogurt!
The idea for this meal is very similar to Eggs Over Greens, Garlic & Skyr. Skyr is a wonderful alternative to Greek yogurt. Skyr is a little less dry and a little more creamy than Greek yogurt with the same benefits.
Now, before you tell me you don’t have time to make this lunch I’m going to insist that you do. Every element of this lunch can be prepped ahead of time and assembled when you’re hungry.
The garlic dill yogurt is amazing all onto its self. It’s basically a tzatziki without the cucumbers. It’s creamy and garlicky and herby and that little bit of extra virgin olive oil stirred in gives that extra layer of lusciousness. The dill and bit of mint are defiantly not seasonal, but a little trip to the grocery store let me have my moment of pretend summer.
This yogurt recipe make much more than one serving so you can stash it in your fridge for more snacking! I highly recommend making this yogurt the day before you want to use it because the garlic needs a little time to release its beautiful flavor.
Jammy Eggs are the secret to the perfect meal!
Have you ever eaten a jammy egg? Well, my friend, let me tell you what you’ve been missing! The white of the egg is solid like a hard boiled egg and the yolk stays creamy like a fried egg. They are quick to make and elevate any salad, vegetarian stir fry, or simply make a delicious snack. You can serve them over my other lunch, Eggs Over Greens, Garlic & Skyr. I love them over a dish like this one with cauliflower and salad because the yolk almost becomes a little dressing, bringing the whole dish together.
A little trick to roasting!
When you roast vegetables or potatoes, I bet some get done much quicker than others. Am I right? When roasting vegetable or potatoes, be sure to place the larger pieces along the outside perimeter of the cookie sheet and the smaller ones towards the center. The outside perimeter of the cookie sheet is hotter than the middle and will, therefore, roast quicker than the pieces in the middle. Viola!
A little note before you begin…
This recipe consists of a little jiggery pokery. I never measure olive oil for drizzling over vegetables to roast because it all depends on the moisture level and surface area of the vegetable itself. Sometimes they need a little more or a little less. The idea behind correct oil level is that vegetables (or potatoes) should be moistened with a slight glimmer of oil but should not be drenched or heavily coated.
There is also wiggle room in dressing the salad and adding of the feta. These should be, more or less,.
There are a few elements to this dish; the salad, the cauliflower, eggs, and yogurt. But the beauty of this dish is you can make any or all of them and it will still equal a beautiful plate. The purpose of a plate such as this is you can adapt it – make it your own. You can also serve these elements independently as part of a larger tablespread. The choice is yours!
Jammy Eggs with Salad Cauliflower & Garlic Dill Yogurt
Ingredients
For the cauliflower:
- 1 small head of cauliflower Cut in half then cut ½ inch slices
- extra virgin olive oil for drizzling
- kosher salt for sprinkling
For the yogurt:
- 1½ cups skyr you can sub with Greek yogurt
- 1 tablespoon fresh mint minced
- 2 tablespoons fresh dill minced
- 1 rounded tablespoon fresh garlic pressed
- 2 pinches kosher salt
- 1 grind black pepper
- 1 tablespoon extra virgin olive oil
- rounded ½ tablespoon fresh lemon juice
For the salad:
- ½ English cucumber small chop
- 1 small fennel bulb small chop, fronds and outer layer discarded. Herby leaves reserved.
- handful cherry tomatoes sliced in quarters
- 1 medium shallot minced
- feta cheese crumbled as desired. I use about ¼ cup
- ½ tablespoon fresh dill minced
- 1 teaspoon fresh mint minced
- 2-3 tablespoon extra virgin olive oil
For the jammy eggs:
- 4 eggs
Instructions
For the cauliflower:
- Preheat oven to 415 °F, convection, if possible. Line a cookie sheet with parchment paper.
- Place the cauliflower slices on the cookie sheet and toss them with olive oil and a bit of kosher salt. The cauliflower should be lightly moistened by the olive oil but not heavily coated. Evenly arrange the cauliflower on the cookie sheet, making sure to place the larger pieces around the outer parameter of the cookie sheet.
- Roast for about 35-40 minutes, flipping the slices half way through. Both sides of the cauliflower are nicely browned with a bit of deep mahogany.
For the yogurt:
- In a bowl, combine all ingredients and stir until fully incorporated. Ideally, make this yogurt the day/night before you intend to use it for maximum flavor. It can keep in the fridge for days.
For the salad:
- Combine all of the ingredients in a medium sized mixing bowl except for the olive oil. Drizzle between 2-3 tablespoons of olive oil over the salad, tossing it to combine. The salad should be lightly dressed. Add salt, if desired – I do not add salt here because of the feta but add if you desire, to taste.
For the eggs:
- Place ice in a medium sized bowl and fill with cold water and set aside. Bring the water to boil in a sauce pan. Using a ladle or a pasta spoon (with those prongs on them), carefully lower the eggs into the water then reduce the heat to a simmer. Cook the eggs for 6 minutes then immediately remove them from the pot and submerge them in the ice bath for 2 minutes. Peel the eggs and set aside. (Note: I use fresh eggs which cook a little faster than store bought eggs. For store bought eggs I would try cooking them at 6 minutes and maybe 20 more seconds).
To assemble the dish:
- Spoon some of the yogurt on a plate. Spread it out in a circle using the back of the spoon.
- Add cauliflower on top of the yogurt then spoon salad over it.
- Carefully slide the eggs in half then perch them on top of your salad.
- Serve with bread, pita, or simply eat it as is and enjoy!
I hope you love this little delicious recipe!
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