Prep Time
10 min
Cook Time
3 min
2010 Ina Garten, All Rights Reserved.
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ingredients
Ploughman's Lunch
fig or lemon leaves, for decoration
chunk of good English Cheddar
1
jar chutney
baked Virginia ham, thickly sliced
crisp apples, cut up
celery stalks with leaves, cut in half lengthwise
1
bunch radishes, sliced in half
soft hard-boiled eggs (recipe follows)
baby carrots
loaf crusty bread, thickly sliced
unsalted butter, softened
Soft Hard-Boiled Eggs
6
extra-large eggs
kosher salt and freshly ground black pepper
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directions
Step 1
Decoratively arrange the fig or lemon leaves on a serving platter or cutting board. Carefully place the remaining ingredients on top of the leaves and serve.
Step 2
Place the eggs a large saucepan and cover them with cool tap water. Bring the water to a boil, lower the heat and simmer for 3 minutes.
Step 3
Remove the eggs from the saucepan and immediately place them in a bowl of cold water until they are completely cool.
Step 4
Remove the shells, slice each egg in half lengthwise, sprinkle with salt and pepper and serve.