Hard boiled eggs crack into a sharp, bright salad in minutes. This shelf holds everything needed to make a weeknight supper that's small but satisfying, and the eggs are already cooked.

Serves 2. 15 minutes, 12 at the stove.

About 1240 calories a serving, 133 g protein, 3 g carbohydrate, 74 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Crack 6 hard boiled eggs into a bowl and use a fork to break them into large, chunky pieces. Dress with 3 tablespoons oil, salt, and pepper, and stir gently to combine.
2. Mash 8 anchovy fillets with a fork and stir them into the eggs. Taste and adjust salt and pepper as needed.
3. Pile salad leaves on a plate and top with the egg mixture. Serve right away while the eggs are still cool.

Note Swap anchovy for capers or omit if you prefer. Leftovers keep for a day in the cold; eat as is the next morning or fold into a omelet. Serve with bread and butter, or add a glass of wine to make the salad feel more like supper.