Roasted Eggs with Cucumber

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Gently crack eggs into individual ramekins or a shallow baking dish, keeping the yolks intact.

   Tip: Use room temperature eggs for more even cooking.

2. 2

   Dot the top of each egg with small pieces of butter and season lightly with salt and pepper.

   Tip: The butter will create a golden, creamy texture as it melts during roasting.

3. 3

   Place the ramekins in the oven and roast for 12-15 minutes until the whites are set but the yolks remain runny.

   Tip: Cooking time varies by oven; check after 12 minutes by gently shaking—the white should jiggle slightly.

4. 4

   While the eggs roast, prepare the vinaigrette by whisking together white wine vinegar, Dijon mustard, and minced shallot in a small bowl.

   Tip: Let the shallot sit in the vinegar for a minute to soften slightly.

5. 5

   Slowly whisk in the olive oil until the vinaigrette is emulsified, then stir in the fresh dill and lemon juice.

   Tip: For a thicker vinaigrette, whisk more vigorously as you add the oil.

6. 6

   Place the cucumber ribbons in a large bowl and pour the warm vinaigrette over them, tossing gently to coat.

   Tip: Warm vinaigrette will slightly soften the cucumbers while maintaining their crunch.

7. 7

   Season the cucumber salad with additional salt and pepper to taste.

8. 8

   Divide the roasted eggs among serving plates and arrange the dressed cucumber ribbons alongside. Serve immediately while the eggs are still warm.

   Tip: The creamy egg yolk makes an excellent sauce for the cool cucumber salad.