Fluffy Herbed Eggs with a Soft Green Salad

Course Breakfast and Brunch

Ingredients in this Recipe

1 1/2 tablespoon olive oil
1 tablespoon unsalted butter
1 teaspoon chopped fresh herbs (dill, chevril, parsely, thyme . . .)
1 teaspoon Dijon mustard
1 2 ounce chevre, broken into chunky bite sized pieces
1/2 teaspoon finely minced shallot
1/4 teaspoon dried mustard
2 handfuls mixed soft lettuces, such as bibb, butter, or red leaf . . .
2 large eggs, preferably organic
2 teaspoons freshly squeezed lemon juice, about 1/2 a medium sized lemon
2 teaspoons water
freshly ground pepper and salt, to taste

Recipe Preparation

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