Green Eggs with Avocado, Cherry–Cilantro Salad, and Rhubarb–Almond Crumble

Cherry–Cilantro Salad

Sweet cherries take well to sharp lime and a savory shallot dressing. Whole cilantro leaves keep the salad fresh and give it the loose, herb-heavy texture of the dish.

Ingredients

• 1 lb mixed Rainier and dark sweet cherries
• 1 cup loosely packed cilantro leaves and tender stems
• 1 tbsp finely minced shallot
• 1 tbsp fresh lime juice, plus more to taste
• 1 tbsp extra-virgin olive oil
• 1/4 tsp fine sea salt, plus more to taste

Instructions

1. Stem and pit the cherries, keeping them mostly whole or halving them as needed to remove the pits.
2. Combine the shallot, lime juice, and salt in a bowl. Let stand for 5 minutes to soften the shallot's bite, then stir in the olive oil.
3. Just before serving, toss the cherries and cilantro with the dressing. Taste for salt and lime; serve with the small amount of juice that gathers in the bowl.

Notes

• Dress shortly before serving so the cilantro stays lively and the cherries retain their texture.

Basil–Spinach Green Sauce

Briefly blanched spinach gives the sauce body and a vivid green color, while basil and lemon keep it aromatic and bright. A loose consistency lets it surround the eggs without becoming a heavy purée.

Ingredients

• 3 oz baby spinach
• 1 cup loosely packed basil leaves
• 1/2 small garlic clove
• 3 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 3–5 tbsp cold water
• 1/4 tsp fine sea salt, plus more to taste

Instructions

1. Bring a small saucepan of water to a boil and prepare a bowl of ice water. Blanch the spinach for 15–20 seconds, just until wilted, then transfer to the ice water.
2. Drain and squeeze the spinach gently to remove excess water.
3. Blend the spinach, basil, garlic, olive oil, lemon juice, salt, and 3 tablespoons cold water until smooth. Add more water a tablespoon at a time until the sauce pours easily but still coats a spoon.
4. Taste and adjust the salt and lemon. Set aside until the eggs are ready.

Notes

• Warm the sauce gently rather than boiling it; prolonged heat dulls its color and fresh herb flavor.

Soft Eggs with Avocado

Gentle covered cooking sets the whites without crisping their edges. Runny yolks and ripe avocado enrich the green sauce directly on the plate.

Ingredients

• 8 large eggs
• 2 large ripe avocados
• 1 tbsp ghee
• 2 tsp fresh lemon juice
• 2 tbsp water, divided between pans
• to taste fine sea salt and coarsely ground black pepper

Instructions

1. Halve and pit the avocados. Scoop out large irregular pieces and season with lemon juice and a little salt.
2. Warm two large nonstick skillets over medium-low heat and divide the ghee between them. Crack four eggs into each pan, leaving some room between them.
3. Cook gently for 2 minutes, until the bottoms of the whites turn opaque. Add 1 tablespoon water to an exposed area of each skillet and cover.
4. Cook for another 2–4 minutes, checking frequently, until the whites are fully set and the yolks remain soft. Avoid browning the undersides.
5. Warm the green sauce in a separate small saucepan over low heat just until warm. Spoon it into four shallow bowls, transfer two eggs to each bowl, and arrange the avocado around them. Finish with salt and coarse black pepper.

Notes

• Use pasteurized eggs for diners who need extra protection from undercooked eggs, or cook until the yolks are firm.

Rhubarb–Almond Crumble with Whipped Cream

Rhubarb becomes soft and tangy beneath a chunky almond crust. Cold whipped cream rounds out the fruit's acidity without hiding it.

Ingredients

• 1 1/4 lb rhubarb stalks, trimmed and cut into 3/4-inch pieces; leaves discarded
• 1/4 cup maple syrup, for the filling
• 2 tsp tapioca starch
• 1 tsp vanilla extract, divided
• 3/4 cup almond flour
• 1/4 cup cassava flour
• 1/2 cup roughly chopped raw almonds
• 4 tbsp cold unsalted butter, cubed
• 2 tbsp maple syrup, for the topping
• 1/4 tsp fine sea salt
• 1/2 cup cold heavy whipping cream

Instructions

1. Heat the oven to 350°F. Set an approximately 1 1/2-quart shallow baking dish on a rimmed baking sheet.
2. Toss the rhubarb with 1/4 cup maple syrup, tapioca starch, and 1/2 teaspoon vanilla. Spread evenly in the baking dish.
3. Combine the almond flour, cassava flour, chopped almonds, and salt. Rub in the cold butter with your fingertips until coarse crumbs form. Drizzle in the remaining 2 tablespoons maple syrup and toss with a fork to form irregular clumps.
4. Scatter the topping over the rhubarb, leaving a few gaps for steam to escape.
5. Bake for 35–45 minutes, until the topping is deep golden and the fruit juices bubble in the center. A knife should pass easily through the rhubarb. Tent loosely with foil if the almonds darken before the fruit is tender.
6. Rest for at least 15 minutes so the juices thicken.
7. Whip the cream with the remaining 1/2 teaspoon vanilla to soft peaks. Serve a generous spoonful of crumble with a dollop of cream.

Notes

• The topping is deliberately coarse and nutty rather than a fine, sandy streusel.
• If the rhubarb is especially tart, increase the filling's maple syrup by 1 tablespoon.

Overall Timing / Workflow

The crumble can bake while the savory components are prepared. Cooking the eggs last keeps the yolks soft and the avocado fresh.

Instructions

1. 0:00 — Heat the oven, assemble the crumble, and put it in to bake.
2. 0:20 — Blanch the spinach and blend the green sauce. Pit the cherries and prepare the shallot dressing, keeping the cilantro separate.
3. 0:35 — Whip the cream and refrigerate. Check the crumble and tent if needed.
4. 0:45 — Remove the crumble when bubbling and golden; let it rest. Set out bowls and gently warm the green sauce.
5. 0:50 — Cut the avocados and cook the eggs. Toss the cherry salad while the eggs finish.
6. 1:00 — Serve the eggs and cherry salad. Bring out the warm crumble and cold cream afterward.

Plating

Separate bowls preserve the contrast between the savory green eggs and the bright, juicy cherries. A shallow dessert dish shows off the crumble's chunky crust.

Instructions

1. Use shallow bowls for the eggs, with enough green sauce to remain visible around the whites. Nestle large avocado pieces between and around the eggs, leaving the yolks exposed.
2. Mound the cherry salad in small separate bowls with plenty of whole cilantro leaves and a little dressing pooled beneath.
3. Spoon the crumble into dessert bowls, keeping some golden topping uppermost. Place the whipped cream to one side so it stays cool until the first bite.

Leftover Path

Keeping the herbs, sauce, and dessert topping as dry and cool as possible preserves their texture. Freshly cooked eggs are better than reheated soft yolks.

Instructions

1. Refrigerate leftover green sauce in a sealed container for up to 2 days. Warm gently and serve with freshly cooked eggs.
2. Refrigerate dressed cherry salad for up to 1 day; refresh with fresh cilantro before serving. Cut avocado is best eaten the same day.
3. Cook only the eggs needed when possible. Refrigerate any cooked eggs within 2 hours and use within 1–2 days, reheating until hot; the yolks will firm.
4. Refrigerate the crumble, covered, for up to 4 days. Reheat portions at 325°F for 10–15 minutes, or until hot, to restore some crispness.
5. Store whipped cream separately in the refrigerator for up to 2 days and whisk briefly if it loosens.