Son-in-law eggs over Thai mango salad

Gluten-Free Friendly, Dairy-Free, <600 Calories

2 Servings, 580 Calories/Serving

30–45 Minutes

A riot of textures and flavors, fried soft-boiled eggs, a Thai favorite with crispy outsides and creamy insides, is served over a juicy salad with sweet-sour dressing.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

4 organic eggs
1 organic romaine heart or other lettuce
1 organic unripe mango
1 organic red or other bell pepper
3 tablespoons roasted cashews
4 or 5 sprigs organic fresh Thai (or Italian) basil
Sunbasket Thai dressing (maple syrup - fresh lime juice - fish sauce)
3 ounces organic shredded carrots
1 tablespoon tamarind puree
2 tablespoons fried shallots

Nutrition per serving

Calories 580, Total Fat 31g (40% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 310mg (103% DV), Sodium 1170mg (51% DV), Total Carb. 30g (11% DV), Fiber 5g (18% DV), Total Sugars 27g (Incl. 8g Added Sugars, 16% DV), Protein 18g
Contains: Eggs, Fish, Tree Nuts, Soybeans

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the eggs

Bring a small [medium] sauce pot of water to a boil and fill a medium bowl with ice water. Carefully lower the eggs into the boiling water and cook for exactly 5 minutes for runny yolks (for firmer yolks, cook 1 to 4 minutes longer). Transfer the eggs to the ice water to cool. Carefully peel the eggs. Wipe out the pot.
While the eggs cook, prepare the salad.

Prep and toss the salad

Trim the root end from the romaine heart; thinly slice the leaves crosswise.
Trim the ends from the mango; cut away the peel, then cut the flesh away from the pit into halves. Thinly slice the halves crosswise, then cut the slices into matchsticks.
Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.
Using the bottom of a bowl or cup, lightly crush the cashews.
Strip the basil leaves from the stems; coarsely tear the leaves.
Divide the Thai dressing in half; save half for another use.

In a large bowl, toss together the romaine, mango, bell pepper, cashews, basil, and carrots with up to half the Thai dressing (set aside any remaining dressing for serving); season to taste with salt and pepper. Let stand while you finish the tamarind and the eggs.

Finish the tamarind

In a small bowl, combine the tamarind puree and 1 teaspoon [2 tsp] water and season lightly with salt. Using a fork or whisk, mix until blended.

Brown the eggs

In a small [medium] frying pan over high heat, warm 2 tablespoons [3 TBL] oil until hot but not smoking. Working in batches if needed, add the whole peeled eggs and cook, turning frequently, until golden brown all over, 5 to 6 minutes. Transfer to a cutting board and cut the eggs in half lengthwise. Add more oil between batches if needed. Season with salt and pepper.

Serve

Transfer the salad to individual plates, top with the eggs, and spoon over the tamarind. Garnish with the fried shallots and serve any remaining dressing on the side.

Kids Can!

Peel the eggs.
Crush the cashews.
Strip and tear the basil leaves.
Toss the salad.
Garnish with the fried shallots.

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