This salad is the perfect take-to-work lunch. Divide everything into four containers, and wait to add the dressing until you get to work. Four weekday lunches prepared in about 15 minutes—yes, please!
- 4 large eggs
- 4 slices of 1/2-inch thick rustic sourdough bread
- 2 tablespoons olive oil
- About 1 pound mixed greens, such as baby romaine, frisee, radicchio, arugula or baby kale
- 3 to 4 tablespoons honey mustard dressing, store-bought or homemade (to taste)
1 Cook the eggs: Set a bowl of ice water nearby. You will add the eggs to this after they’ve finished cooking.
Bring a large saucepan of water to a boil over high heat. Gently lower the eggs into the water with a slotted spoon making sure they are completely submerged. Cook them at a steady bubble for 6 to 7 minutes for jammy eggs or 8 minutes for hard-boiled eggs.
With a slotted spoon, transfer them to the bowl of ice water and leave for 10 minutes while you prepare the greens and toast the bread. When cool, peel the eggs and cut them in half lengthwise.
2 Make the toasts: Brush the bread slices on both sides with olive oil. Heat a cast iron pan or grill pan over medium-high heat until hot. Add the bread slices and cook for 1 to 2 minutes per side, or until browned and toasted on the outside but still chewy in the center. If using a grill pan, press the bread into the pan with a spatula to achieve grill marks.
3 Dress and finish the salad: In a large bowl, combine the greens. Toss with 3 to 4 tablespoons of dressing, or to taste. Divide among 4 plates and top each salad with 2 egg halves. Sprinkle the eggs with salt and pepper, and drizzle with a little more dressing. Serve with toasted bread, drizzled with more dressing, if you like.