Seven Minute Eggs with Roasted Corn Butter Lettuce Salad

It has been a glutinous couple of weeks. It’s been full of stagettes and weddings and far more champagne then any one person should consume. There have been an excess of sparkly dresses, gold shoes, and red lipsticks. There have been charcuterie plates, and cheese plates, and seemingly endless amounts of pizza and I am in need of vegetables in a major way. Which is why, after returning from a wedding this weekend I made this for breakfast the next day. It’s richly satisfying, full of flavour, but also full of the nutrients that only found their way into my diet in the form of Ceasars and Bloody Mary’s over the last few days.

Boiled Eggs with Roasted Corn, Avacado, and Butter Lettuce

For 4 People

2 Cobbs of Corn

1 Avacado, peeled, cored and sliced.

1 Small Head of Butter Lettuce, torn into pieces, and cleaned.

Half a Lime

¼ cup Olive Oil

3 tbsp Grapeseed Oil

1 tsp Sambal Olek

250g Cherry Tomatoes, cut in half

A small handful of cilantro, thinly sliced.

4 Eggs

Grill corn- Preheat you’re grill, or grill pan. Husk the corn and grill it until it begins to char. Turn it over as chars until it’s cooked throughout.  Let it cook and cut the kernels off.

Bring a pot of water to a boil. Dip the eggs in with a slotted spoon, twice. Then carefully lower them into the pot. Set a timer for 7 minutes. Remove the eggs after the 7 minutes and pour cold water on them until they are a bit chilled.

In a large bowl mix together the sambal, lime juice and a healthy pinch of salt.

Whisk in oil slowly until it’s all combined. Add in all the other ingredients except the eggs.

Peel the eggs and cut them in half.

Portion the salad between 4 plates and put the eggs artfully on the side.