Soft-Boiled Eggs with Greens and Apples


Soft-Boiled Eggs with Greens and Apples make a good topping for crostini for a party, Oscar or otherwise.

Soft-Boiled Eggs with Greens and Apples

Soft-Boiled Eggs with Greens and Apples

From the Associated Press.

Start to finish: 30 minutes Servings: 16


  • 4 eggs
  • 2 tablespoons cider vinegar
  • 1 teaspoon olive oil
  • Black truffle salt (found in specialty stores)
  • 1/4 teaspoon ground black pepper
  • 4 cups baby beet greens (or other baby green, such as kale)
  • 1 large tart apple, cored and finely chopped


  1. Place the eggs in a small saucepan and add enough water to cover by 1 inch. Bring to a boil, then cover, remove the pan from the heat and set aside for 9 minutes.
  2. Drain the eggs and transfer them to a bowl of ice water to cool. Once the eggs are cool, carefully peel them. Set aside.
  3. In a medium bowl, whisk together the vinegar, olive oil, a hefty pinch of truffle salt and pepper. Add the beet greens and apple, then toss to coat. Arrange on a serving plate. Cut the eggs into quarters and arrange over the top of the greens. Finish with another sprinkle of truffle salt.


About Author

Liz Johnson is content strategist for The Journal News and, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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