Ingredients
- Eggs: The star of the show, providing protein and creaminess. Use large eggs for this recipe.
- Cherry Tomatoes: Small, sweet, and juicy tomatoes that offer a burst of flavor and vibrant color. Choose ripe and firm cherry tomatoes for the best taste and texture.
- Olive Oil (Optional): A drizzle of extra virgin olive oil enhances the flavor and adds healthy fats. Use good quality extra virgin olive oil for the best results.
- Salt: Enhances the natural flavors of the eggs and tomatoes. Sea salt or kosher salt are recommended.
- Black Pepper: Adds a touch of spice and complexity. Freshly ground black pepper is preferred for its aroma and flavor.
- Fresh Herbs (Optional): Parsley, basil, chives, or dill can be added for extra flavor and freshness. Choose your favorite herbs based on availability and taste preference.
Instructions
- Prepare the Eggs: Gently place the eggs in a saucepan large enough to hold them in a single layer. Cover the eggs completely with cold water, ensuring the water level is about an inch above the eggs.
- Boil the Eggs: Bring the water to a rapid boil over high heat. Once boiling, immediately remove the pan from the heat, cover it with a lid, and let it stand for 10-12 minutes for large eggs. For medium eggs, 9-10 minutes should suffice, and for extra-large eggs, you might need 12-13 minutes. The exact time depends on your desired yolk consistency – shorter for softer yolks, longer for firmer yolks.
- Cool the Eggs: While the eggs are standing, prepare an ice bath. Fill a bowl with cold water and ice cubes. Once the standing time is up, carefully transfer the eggs from the hot water to the ice bath using a slotted spoon. Let the eggs cool completely in the ice bath for at least 15-20 minutes. This stops the cooking process and makes the eggs easier to peel.
- Peel the Eggs: Gently tap the eggshells all over on a hard surface to crack them. Start peeling under cool running water. The water helps to separate the shell from the egg white. Peel off the shell completely, being careful not to damage the egg white.
- Prepare the Cherry Tomatoes: While the eggs are cooling or being peeled, wash the cherry tomatoes thoroughly under cold water. Pat them dry with a clean paper towel or kitchen towel.
- Assemble the Dish: Once the eggs are peeled, you can either slice them in half, quarter them, or leave them whole depending on your preference and how you plan to serve them. Place the prepared eggs in a bowl or on a plate.
- Add Cherry Tomatoes: Add the washed and dried cherry tomatoes to the bowl or plate with the eggs. You can leave them whole or halve them if they are particularly large.
- Season (Optional but Recommended): Drizzle with a little extra virgin olive oil (if using). Sprinkle with salt and freshly ground black pepper to taste.
- Garnish (Optional): If desired, sprinkle with fresh herbs like chopped parsley, basil, chives, or dill for added flavor and visual appeal.
- Serve Immediately or Chill: Serve immediately for the freshest flavor. Alternatively, you can chill in the refrigerator for a refreshing cold snack or salad component. If chilling, it’s best to add the olive oil and herbs just before serving to maintain their freshness.
Nutrition
- Serving Size: one normal portion
- Calories: 250
- Protein: 15g