Soft-boiled Egg + A Cucumber Radish Breakfast Salad

Soft-boiled Egg + A Cucumber Radish Breakfast Salad

Serves 1


2-4 eggs

2 radishes, thinly sliced

1/4 English cucumber, halved and thinly sliced

Juice from 1/2 lemon

Drizzle olive oil

Pinch salt + pepper

2 Tbs. chopped fresh dill


Toss sliced radish and cucumber with lemon juice, olive oil, dill, salt, and pepper. Taste to adjust seasoning. Serve immediately alongside soft boiled eggs, avocado, smoked salmon, etc.

  • For the Perfect soft-boiled eggs:Fill a small pot with water (enough to cover the eggs by at least 1-inch) and bring to boil. Gently lower eggs into pot using a slotted spoon, lower heat to a rapid simmer, and set a timer for 6-8 minutes, depending on level of doneness desired. (Eggs pictured are 7ish minutes and what I considered the perfect “jammy” egg.
  • As soon as the timer goes off, remove eggs with slotted spoon and run under cold water for 30-60 seconds. Very gently crack and peel the shells, sliced eggs in half (cleaning your knife between each egg) and serve warm.