Soft Boiled Eggs with Mustard Vinaigrette and Pickled Shallots on Toast

INGREDIENTS

  • 2 Tbsp. Aioli
  • 2 Eggs
  • ¼ C. White Wine Vinegar
  • 2 Shallots, thinly sliced
  • 1 Tbsp. Stone Ground Mustard
  • Sea Salt
  • Fresh Cracked Pepper
  • Hungarian Paprika
  • Radish Shoots
  • 2 Slices Canyon Bakehouse Mountain White Bread, toasted

 

DIRECTIONS

  1. Place the sliced shallots along with the white wine vinegar and some cracked pepper in a lidded container or jar. Allow them to pickle for 30 minutes.
  2. Meanwhile, prepare a mixing bowl with ice water.
  3. Bring a large saucepan of water to a boil.
  4. Using a spoon, carefully add each egg to the boiling water.
  5. Boil the eggs for 6 minutes before lifting them out of the saucepan and into the ice water. Chill for 1-2 minutes.
  6. Gently crack the eggshells and remove them.
  7. In a ramekin, make the mustard vinaigrette by whisking together the mustard and 1 tsp. of pickle brine from the shallots.
  8. Spread each slice of toast with aioli.
  9. Break each egg into halves or quarters and arrange on top of the aioli, along with pickled shallots and radish shoots.
  10. Drizzle the eggs with mustard vinaigrette.
  11. Sprinkle each slice of toast with Hungarian paprika, sea salt and fresh cracked pepper.