I’m a big fan of cooked eggs and always have been. I recall the soft boiled eggs with bread and butter of my childhood, the omelettes, with cheese, potatoes or wild asparagus or wild mushrooms… going to the chicken farm near my grand parents home to get fresh eggs… this love for eggs hasn’t changed a bit over time, now I still love eggs. Poached, sunny side, scrambled… every mean is great. But recently I rediscovered home made hard boiled eggs. In Japan they can easily be bought in convenience store and I’ve been eating one, once in a while, as an afternoon snack for a long day, but I rarely if not never boiled my eggs… I don’t know why… hard boiled eggs are super convenient: they keep easily, transport easily and are delicious… but the recipes now I love the most with hard boiled eggs is in a dressing for vegetables or pasta.

Chopped thinly, mixed with olive oil and mustard this a must to dress a potato salad for example. Or like in today’s recipe, with basil and olive oil, to dress some pasta and green beans. The variations are infinite as eggs accommodate well with so many things: parsley, basil, olive oil, mustard, mayonnaise, curry…

Count one egg for 2 servings, and have a good week!!!