Soft-Boiled Eggs With Warm Croutons And Greens

1. 1

   Fill a saucepan with 4 inches of water and bring to a boil.

2. 2

   Place 1 egg on a spoon and lower it into the water. Repeat with the remaining eggs. Return to a boil. Cook to the desired doneness, about 6 minutes for runny yolks. Using a slotted spoon, transfer the eggs to a bowl.

3. 3

   In a small bowl, whisk together the vinegar, mustard, 1/4 teaspoon of the salt, 1/4 teaspoon of the pepper, 3 tablespoons of the oil, and the anchovies (if using); set aside.

4. 4

   Heat the remaining oil in a large skillet over medium heat. Add the garlic and cook until golden, about 1 minute. Using a slotted spoon, transfer the garlic to a plate. Add the bread sticks to the oil and cook, turning, until golden.

5. 5

   Divide the frisee or greens among individual plates and sprinkle with the garlic and croutons. Crack the eggs, break them in half, and use a spoon to scoop the eggs from the shells onto the salad. Top with the vinaigrette and the remaining salt and pepper.

* Per serving · 4 servings · Values may vary.