How to cook soft-boiled eggs, a recipe with carrots that includes celery and spring onions, to be served with slices of toasted bread to dip.
Ingredients for 4 people
- 1 celery heart
- 1 dl of extra virgin olive oil
- 4 slices of bread
- 4 eggs
- 2 carrots
- 4 spring onions
- salt
Preparation of soft-boiled eggs
Check the carrots and peel them, then cut them into sticks.
Cut the peeled onions into quarters, following the length, leaving the green leaves partially attached.
Clean the celery and cut it into chunks, dividing the larger ribs in half.
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Wash and dry these vegetables very well.
Heat the oil in a pan, then fry the prepared vegetables, adding a few at a time so as not to lower the temperature of the oil and make it remain more crisp.
Fry for a few minutes and, as soon as they are ready, drain them and pass them on kitchen paper towels.
Continue in this way, frying all the vegetables. In the meantime, toast the slices of bread aside and cut them into thinner slices.
Put the eggs in a saucepan, cover them with cold water and calculate 3 minutes of cooking from the resumption of the boil.
Remove the cap from the soft-boiled eggs and place them in the appropriate egg trays placed on the serving plates with the crispy vegetables and bread arranged around them, which will then be dipped by each guest in their own egg.
