Jammy Eggs with Roasted Peppers and Parsley Almond Dressing

Name: Jammy Eggs with Roasted Peppers and Parsley Almond Dressing
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4
Ingredients: 8 medium eggs; 250 g roasted red peppers, drained and sliced; 1 bunch flat-leaf parsley, chopped; 1 large garlic clove, finely chopped; 20 g blanched almonds, chopped; 7 tbsp extra-virgin olive oil; 1 tbsp white balsamic vinegar or sherry vinegar; 1 pinch salt; 1 pinch black pepper; 200 g crusty bread

These jammy eggs with roasted red peppers are finished with a bold parsley almond dressing for a fresh, savory bite. Serve them with crusty bread for a quick brunch, light lunch, or colorful sharing plate.

Servings4 Portions

Prep Time10 Mins

Cook Time8 Mins

Difficulty

Easy

Ingredients

medium eggs
8
roasted red peppers, drained and sliced
250 g
flat-leaf parsley, chopped
1 bunch
large garlic clove, finely chopped
1
blanched almonds, chopped
20 g
extra-virgin olive oil
7 tbsp
white balsamic vinegar or sherry vinegar
1 tbsp
salt
1 pinch
black pepper
1 pinch
crusty bread
200 g

Step-by-Step Instructions

Make the parsley almond dressing. Add the chopped almonds, parsley, garlic, a pinch of salt, and a little black pepper to a mortar and pestle. Pound until the mixture is fragrant and roughly textured, then work in the vinegar and olive oil until you have a loose, spoonable dressing. Taste and adjust the seasoning; it should be bright and punchy.

Bring a saucepan of water to a boil. Gently lower in the eggs and cook for 7 to 8 minutes for set whites and slightly soft, jammy yolks. Transfer the eggs to cold water, let them cool just until easy to handle, then peel and halve them.

Arrange the halved eggs on a serving plate and season lightly with salt and black pepper. Tuck the drained roasted pepper strips around the eggs, spoon over the parsley almond dressing, and serve while the eggs are still warm with crusty bread.

Chef's Tips

For a smoother dressing, chop the parsley and almonds very finely before pounding. Sherry vinegar gives a deeper, nuttier sharpness, while white balsamic keeps the dressing slightly sweeter. Drain the jarred peppers well so the plate does not become watery. The dressing can be made 1 day ahead and refrigerated; bring it to room temperature and stir before serving.