Recipe by Chef John McConnell
Not-So Hard-Boiled Eggs With Dukkah
Ingredients:
Fresh farm eggs
Clif Family Napa Valley Classic Hazelnut Dukkah Spice Blend
Salad greens for garnish
Method:
Boil water in a large saucepan that should be able to easily cover the eggs by 2 inches. Bring to a gentle rolling boil and using a spoon, gently lower them in, and set a timer for 9 minutes. When done, remove from water into a waiting ice bath. Eggs can be peeled as soon as cooled. Eggs can be hard to peel, especially if they are very fresh. If having difficulty, try lightly tapping the cooked eggs on the counter to crack the shell all over, and placing them back into the cold water for about 10 minutes and then peeling under water and they should peel more easily.
Cut a very thin slice from each end of each peeled egg so that each half can stand up on the serving dish.
Just prior to service sprinkle with dukkah and garnish with greens.
