Dressed Up Jammy Eggs

I love a jammy egg for breakfast, but honestly I add them to a variety of dishes from salads to hummus. For a simple meal I’ll spread thick yogurt on a platter and sprinkle it with everything seasoning. I’ll set the egg halves on the seasoned yogurt with fresh cracked pepper and toast. My go-to jammy egg preparation is this tuna platter. It doesn't need a recipe so I’ll just walk you through it. Adjust the ingredients to your liking. Here goes! I’d love to see how you create your own twist so share your photo with me at @y_delicacies .

I begin by draining a can of quartered artichoke hearts and I pat dry with a towel. I’ll heat a small skillet on medium heat and coat it with olive oil spray. Arrange the quarters artichoke hearts in a single layer and cook until browned. Transfer to a serving platter.

Open one or two 6-ounce jars of tuna filets in olive oil. Drain well and gently flake the filets. Arrange on the platter with the browned artichoke hearts. Slice a watermelon radish, and tuck the slices between the tuna and artichokes.

Place your eggs in a single layer inside a saucepan. Add enough water to cover the eggs by 1 inch. Bring to a rolling boil, and immediately turn off the heat. Cover the saucepan with a lid, and let the egg sit in the saucepan for 5 minutes. Meanwhile, make an ice bath by filling a bowl with ice and add an enough water to cover the ice. After the eggs have sat for 5 minutes in the saucepan, use a slotted spoon to transfer the eggs from the saucepan into the cold water bath. Let the eggs sit in the water bath for 1 minute. Gently peel each egg under running water. Cut each egg in half add to your platter. Garnish with fresh cracked pepper and basil. If you’d like, drizzle with olive oil or my Champagne vinaigrette.