Vegetables in parchment with Green Goddess dressing and soft-cooked eggs

Vegetables in parchment with Green Goddess dressing and soft-cooked eggs

¼ pound broccoli crowns
3 ounces cremini mushrooms
6 ounces green beans
1/3 cup cooked butter beans
Fresh basil
2 ounces baby spinach
2 sheets parchment paper
2 pasture-raised organic eggs
½ cup walnuts
Green Goddess dressing

Prep the vegetables
Heat the oven to 400ºF.

Cut the broccoli crowns into 1-inch florets.
Cut the mushrooms in half lengthwise; cut any large halves into quarters.
Trim the stem ends from the green beans; cut the beans in half on the diagonal.
Rinse the butter beans.
Strip the basil leaves from the stems; coarsely chop the leaves.

In a large bowl, combine the broccoli, mushrooms, green beans, butter beans, basil, and spinach. Drizzle with 2 tablespoons oil, season generously with salt and pepper, and toss to coat.

Assemble the parchment packets
Lay the parchment paper sheets side by side. Divide the vegetables between the 2 sheets, mounding them in the center, and drizzle each with 1 teaspoon oil.
Working with 1 sheet at a time, bring 2 opposite sides of the parchment to the center and fold them together several times to create a tight seam. Fold up each end to form a tight seal.

Bake the packets
Place the packets on a sheet pan, sealed sides up, and bake until the parchment is puffed and browned and the vegetables are tender when pierced with a skewer or sharp knife, 18 to 20 minutes.
While the vegetables bake, prepare the eggs.

Cook the eggs
Bring a small sauce pot of water to a boil, and fill a small bowl with ice water. Carefully lower the eggs into the boiling water and cook for exactly 5 minutes for soft-cooked (for hard-cooked eggs, cook for 3 to 4 minutes longer). Transfer the eggs to the ice water to cool. Carefully peel the eggs and cut them in half lengthwise. While the eggs cook, chop the walnuts.

Prep the walnuts

Coarsely chop the walnuts.

Serve
Open the vegetable packets, being careful of any venting steam, and transfer to individual plates. Drizzle the vegetables with some of the Green Goddess dressing, sprinkle with the walnuts, top with the eggs, and serve the remaining dressing on the side.

Tip: If you’re looking for an easier way to peel the eggs, using a serrated knife, cut the cooked eggs in half (shell and all!) and scoop out each half with a spoon.

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