The Green Goddess Recipe

Prepare dressing

In a blender or food processor, combine mayonnaise, Greek yogurt, parsley, chives, tarragon, capers, optional anchovy, lemon juice, minced garlic, salt and pepper. Pulse to combine, then stream in the olive oil while blending until smooth and emulsified. Taste and adjust salt, lemon or pepper. Transfer to a small bowl, cover and refrigerate while you prepare other components (can be made up to 24 hours ahead).

Blanch and steam vegetables

Bring a large saucepan of salted water to a rolling boil. Prepare an ice bath (bowl of ice water). Add the french beans and snow peas to the boiling water and cook 1 minute. Add the broccolini and cook another 1-2 minutes until all vegetables are bright green and just tender (total 2-3 minutes depending on thickness). Immediately transfer vegetables to the ice bath to stop cooking for 1 minute, then drain and pat dry.

Finish vegetables

Heat a large skillet over medium heat and add 1 tablespoon unsalted butter. When butter is foaming, add the blanched vegetables and toss 1-2 minutes to warm through and lightly glaze. Sprinkle 1/4 tsp coarse salt and 1/2 tablespoon fresh lemon juice over the vegetables, toss briefly, then transfer to a warmed plate and keep warm.

Prepare poaching liquid

In a shallow wide saucepan, bring 1.5 liters of water to a gentle simmer (small bubbles) over medium heat. Add 1 tablespoon white wine vinegar and 1/2 teaspoon fine salt. Reduce heat so the water holds a gentle simmer — avoid a rolling boil.

Poach eggs

Crack each egg into a small ramekin. Using a spoon, stir the simmering water to create a gentle vortex and carefully slide one egg into the center. Poach 3 minutes for a runny yolk or 3.5-4 minutes for slightly set yolk. Repeat with the second egg (or poach both in a wider pan if there's room, keeping vortex intact). Use a slotted spoon to lift eggs, briefly drain on kitchen paper.

Divide the warm blanched vegetables between two plates, arranging broccolini, snow peas and french beans attractively as a bed.

Brush a light drizzle (about 1 tsp total) of extra-virgin olive oil over the vegetables.

Place the poached eggs gently on top of the vegetables (one egg per plate). Spoon 2-3 tablespoons of the Green Goddess dressing around and slightly over the vegetables and eggs — avoid drowning the eggs.

Sprinkle 1 teaspoon of dukkah over each plate (or 2 teaspoons total divided) for texture and flavor. Add microgreens or baby herbs if using for freshness and color.

Serve immediately while eggs are warm. To eat, break the yolks so they mingle with the dressing and vegetables.