Another weekend means another short blog post – because who wants to spend their Saturday talking about cilantro oil eggs? Well, probably me, BUT I’M A RARE BREED. You all know I have a million and one toast recipes, so after a while, I start to feel a bit creatively stuck. But I have been itching to make a version of “green eggs, sans ham” for the blog, and these cilantro oil eggs finally made it happen.
Think of these as an egg salad, but without all the ingredients that make me avoid egg salad (I’m just not an egg salad girl, not sure why?) I’m taking all the attributes of egg salad that I like – eggs (duh), acid (yum), herbs (double yum) and making this super simple, bright green dressing. Because if salads can have dressings, why can’t eggs?
PS – this totally doesn’t have to be just reserved for cilantro, you can use any herbs you like! I for one think this is just as amazing with some parsley as the main star 😉
Table of contents
Ingredients for these cilantro oil eggs
- 4 large eggs
- 2 slices bread of choice I like a hearty sourdough for this one!
- 2 cloves garlic
- salt & pepper to taste
For the cilantro oil
- 1 large handful of cilantro, leaves and stems
- 1 lemon, for juicing
- 1/2 tsp kosher salt
- 2 tbsp neutral oil such as sunflower, avocado or canola
- 1/3 cup ice water
How to make the cilantro oil
The smaller the blender the better, but blend all the ingredients until emulsified. This recipe is so simple that it’s really relying on the herbs for flavor, but the simplicity is what makes it the best.
How to prepare the eggs
We love a jammy egg! Here’s how I prepare mine:
Bring a pot of water to a boil. Add in the eggs and boil for six minutes. Remove the eggs and put them directly in an ice bath.
Looking for more breakfast ideas?
Apple Miso Oatmeal
Honey Burrata Toast with Lemon & Thyme
Sundried Tomato Oil on Toast
And that’s it for this cilantro oil recipe!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Ingredients
- 4 large eggs
- 2 slices bread of choice, I like a hearty sourdough for this one!
- 2 cloves garlic
- salt & pepper to taste
For the cilantro oil
- 1 large handful of cilantro, leaves and stems
- 1 lemon for juicing
- 1/2 tsp kosher salt
- 2 tbsp neutral oil, such as sunflower, avocado or canola
- 1/3 cup ice water
Instructions
- Bring a pot of water to a boil. Add in the eggs and boil for six minutes. Remove the eggs and put them directly in an ice bath.
- Toast the bread to your liking.
- Blend together all the ingredients for the cilantro oil until it is a smooth, light green color. Set aside.
- When the eggs have cooled, peel them and slice them into quarters. You want them to be very jammy.
- Add the eggs to a bowl and gently toss them with the cilantro oil until they are coated.
- Rub a clove of garlic on each piece of toast, then top with the eggs, add salt and pepper to taste and eat!
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