April 3, 2024
Soft Boiled Egg in a Parsnip Nest with Pea Shoots in Lemon Vinaigrette
This is a fun spring inspired dish. Soft and rich eggs with a runny yolk meet crisp, savory and salty yet lightly sweet fried parsnip and a bright lemony dressed salad for a fun combination of taste and textures. I like to steep the boiled eggs in blue spirulina for a fun color and then splash them with a bit of edible lustre dust but this can easily be skipped. Likewise, you could infuse the eggs with other flavors or colors by steeping them (think tea eggs in soy or beet pickled eggs) for another variation.
Servings: 2
Calories: 326kcal
Ingredients
Soft Boiled Eggs
- 2 eggs and up to 6
- 2 teaspoons blue spirulina optional, for color
- gold lustre dust optional, for decor
- vodka optional, for decor
Parsnip Nests
- 2 parsnips peeled
- avocado oil as needed
- salt to taste
Pea Shoot Salad
- 1 cup pea shoots
- 1 tablespoon lemon juice plus zest to taste
- 1 tablespoon avocado oil
- salt and pepper to taste
Instructions
For the Eggs
- Heat large pan or pot with 1/2 inch water in the bottom over high heat until it boils. Add the eggs (up to 6 at once) with a slotted spoon and cover, simmer for 6 minutes and 30 seconds, covered. Transfer the eggs to an ice water bath for 5 minutes then peel.
- While the eggs are chilling, prepare a water bath for coloring by stirring the blue spirulina into cold water until fully dissolved. Add the peeled eggs and let sit for at least 2 hours and up to 2 days.
- Before serving, prepare a cup of boiling water as you would for tea. Add a colored egg and let stand for 4-5 minutes to warm through. Mix the gold lustre dust with a tiny bit of vodka and set aside. Dry gently with a paper towel and then using the tip of a knife or spoon, flick some of the gold mixture over the egg to decorate.
For the Parsnips
- Using a vegetable peeler, shave the parsnips into fine peelings. Add these to a pot and cover with just enough avocado oil to fully submerge them. Heat over medium heat, stirring occasionally with a fork to ensure even cooking. The parsnips will begin bubbling and will simmer slowly in the oil. When the amount of bubbling reduces and the parsnips are a straw color, begin stirring more often and cook until rich golden brown. Remove the pot from the heat. Transfer the parsnips from the oil to a paper towel lined bowl and use a fork to gently shape them into a nest form and allow excess oil to drain. Sprinkle with a bit of salt and set aside. (Use a light color pot so that you can easily see the color of the parsnips as they cook.
For the Salad
- Just before serving, add the pea shoots, lemon, and lemon zest to a large bowl. Toss to coat evenly and then drizzle in avocado oil. Toss again to coat and then season to taste with salt and pepper.
To Plate
- Place the salad onto serving plates. Set fried parsnip nests on top (be gentle when moving these from bowls to the plate – you may need to gently help reshape them). Set a soft boiled egg on top and season with a bit of salt and serve immediately.
Notes
Only a couple tablespoons of oil are absorbed by the parsnips, this is reflected in the nutrition facts.
Protein:Energy Quotient [calories]: 0.25, Calories: 311
Protein % of calories: 14.1%
Nutrition Facts
Soft Boiled Egg in a Parsnip Nest with Pea Shoots in Lemon Vinaigrette
Amount per Serving
Calories
326
% Daily Value*
Fat
19
g
29
%
Saturated Fat
3
g
19
%
Trans Fat
0.01
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
12
g
Cholesterol
164
mg
55
%
Sodium
102
mg
4
%
Potassium
650
mg
19
%
Carbohydrates
29
g
10
%
Fiber
10
g
42
%
Sugar
8
g
9
%
Protein
11
g
22
%
Vitamin A
720
IU
14
%
Vitamin C
111
mg
135
%
Calcium
81
mg
8
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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