Cucumber Breakfast Salad with Jammy Eggs
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Let’s make a.m. salad a thing, starting with this cucumber breakfast salad from Jess Damuck’s new cookbook, Salad Freak. It’s filling but light, creamy yet refreshing and just the thing we want to wake up to.
“This recipe is for Thomas Joseph, director of all things food at Martha Stewart, friend, cucumber freak, Virgo and one of the most talented men I know.” Damuck writes. “He has taught me many important lessons throughout the years, but perhaps ‘Don’t be stingy’ is one of the best. Use plenty of seeds on this—they give great flavor and crunch—and use your best olive oil, as it makes a big difference. It’s also great with served with a slice of sourdough or pita.”
Recipe excerpt from the new book Salad Freak: Recipes to Feed a Healthy Obsession by Jess Damuck, published by Abrams. Text © 2022 by Jess Damuck. Photography by Linda Pugliese.
1 tablespoon whole coriander seeds
1 teaspoon cumin seeds
½ cup (120ml) plain Greek-style yogurt
2 Persian cucumbers
4 jammy or hard-boiled eggs
Extra-virgin olive oil
1 handful fresh cilantro leaves (and some blossoms if you can find them)
1. Heat a small skillet over medium heat. Add the coriander seeds and cumin seeds and toast, swirling the pan around a bit, until fragrant and golden, about 4 minutes. Transfer the seeds to a mortar and pestle (or to a cutting board to whack with something heavy or chop with a serrated knife) and crush the seeds a bit.
2. Divide the yogurt between two bowls and swirl nicely with the back of the spoon to create a swoop. Slice the cucumbers into ¼-inch rounds and scatter them on top of the yogurt. Halve and pit the avocado, scoop it out of its skin and thinly slice, arranging half in each bowl. Peel and halve the eggs and snuggle them into the bowl. Drizzle with a generous amount of olive oil and sprinkle with flaky salt, a handful of cilantro and cilantro blossoms, if you have them, and serve with a few lemon wedges on the side.