Rachael Ray: Rachael's Daytime Talkshow

Seamus Mullen's Five-Minute Eggs with Romesco

Aired on: September 3, 2012, May 21, 2012

"When I was growing up, my English grandmother would make me soft-boiled eggs with toast “soldiers” for a treat. A great thing about being a grown-up is that now I can make them whenever I want! How simple: Boil some eggs, make a batch of Romesco, and voila- a love lunch or indulgent breakfast. If you’re especially careful not to cook them too long, you’ll have eggs with yummy, unctuous yolks. These eggs are fine warm or cold and make an easy snack or first course with leftover Romesco. Feel free to get creative and add a strip of cured ham, some crispy bacon, or even some smoked salmon."

Click here for more of Seamus' tips and recipes.

Ingredients

3 pullet eggs
1 cup Romesco Sauce
1 tablespoon Arbequina or other good olive oil
Flaky sea salt
A few sprigs fresh parsley

Yields: 6 halves

Preparation

Make the Five-Minute Eggs: In a small saucepan, bring 4 cups of water to a boil. Add the eggs, reduce the heat, and simmer for 5-6 minutes, depending on the size of the eggs. Run the eggs under cold water, peel, and halve; the eggs should have nice golden, creamy yolks.

On a large plate, spoon dollops of Romesco Sauce, then nestle in the egg halves. Finish with a dab of Romesco, a drizzle of olive oil, a sprinkle of sea salt, and a parsley leaf or two.