Ploughman's Lunch (Ina Garten) |
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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 1 |
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Ingredients:
fig or lemon leaves, for decoration |
chunk of good english cheddar |
jar of chutney |
baked virginia ham, thickly sliced |
crisp apples, cut up |
celery stalks with leaves, cut in half lengthwise |
bunch radish, sliced in half |
soft hard-boiled eggs, recipe follows |
baby carrots |
loaf of crusty bread, thickly sliced |
unsalted butter, softened |
6 extra large eggs |
kosher salt and freshly ground black pepper |
Directions:
1. Decoratively arrange the fig or lemon leaves on a serving platter or cutting board. Carefully place the remaining ingredients on top of the leaves and serve.
2. Soft Hard-Boiled Eggs:
3. Place the eggs a large saucepan and cover them with cool tap water. Bring the water to a boil, lower the heat and simmer for 3 minutes.
4. Remove the eggs from the saucepan and immediately place them in a bowl of cold water until they are completely cool.
5. Remove the shells, slice each egg in half lengthwise, sprinkle with salt and pepper and serve.
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