Jammy Eggs with Salad Cauliflower & Garlic Dill Yogurt
Jammy Eggs with Salad Cauliflower & Garlic Dill Yogurt is a bright, protein packed vegetarian main perfect for lunch or dinner.
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!