Sharing a really fun recipe today: jammy eggs with croutons & whipped feta. It’s playful, colorful, and makes spring feel like it’s right around the corner. The base is a layer of creamy whipped feta + greek yogurt, topped with softly boiled jammy eggs, homemade crispy croutons, tangy cucumbers and radish, and lots of fresh herbs.
I envision this recipe being made when you have people over very casually on the weekend during the day. You don’t need a huge meal but you want something fun and satisfying to snack on. A beautiful plate of food to put out and have everyone swoon over as they enjoy a few bites and catch up.
This plate of jammy eggs with croutons & whipped feta is just that. You can essentially have all of the components made and ready to go. When friends or family swing by, take out one of your prettiest plates and start to layer – whipped feta down first, then the jammy eggs and croutons, then fill in all the holes with slightly marinated cucumbers and radish. Top it all off with fresh herbs and of course some freshly cracked black pepper, and let everyone gush over it!
how to make jammy eggs
Making jammy eggs is essentially the same process as making hard-boiled eggs, just with a shorter cook time. All you need is six minutes for a firm egg white and luscious egg yolk center. Here are the basic steps…
- Bring a pot of water to a boil.
- Gently place the eggs in the boiling water.
- Set a timer for 6 minutes.
- Prepare a bowl of ice water with 1 minute left on the timer.
- Transfer the eggs to the ice water.
- Cool completely.
- Crack, peel, & slice in half.
Jammy Eggs with Croutons & Whipped Feta
an anytime of the day plate of jammy eggs, homemade croutons, creamy whipped feta + yogurt, and tangy cucumbers + radish with herbs
- 4–8 eggs (1-2 per person)
- 1 small 4” cucumber, thinly shaved on a mandolin
- 2 radishes, thinly shaved on a mandolin
- ½ lemon, juiced
- 1 tbsp white wine vinegar
- olive oil (about ½ cup total)
- kosher salt
- 4 oz fresh bread, cubed ½” (sourdough, ciabatta, grainy, etc. all work)
- 6 oz feta cheese, crumbled
- 4 oz greek yogurt
- 2 tbsp water
- garnish: fresh dill leaves + minced chives + freshly cracked black pepper
- Bring a small pot of water to a rolling boil. Gently place the eggs into the boiling water using a large spoon or strainer. Set a timer for 6 minutes. With a minute left, prepare a large bowl of ice water. When the timer goes off, transfer the eggs to the ice water. Let completely cool.
- Combine the shaved cucumber and radish in a small bowl. Add the lemon juice, white wine vinegar, and 1 tablespoon of olive oil. Mix well and season with salt to taste. Set aside.
- Heat a large 12” skillet over medium heat. Add enough olive oil to generously coat the bottom. Once the oil is hot, add the bread cubes. Let cook until golden and toasted, stirring often to crisp all sides. Transfer the croutons to paper towels and season with a pinch of salt.
- Combine the feta cheese, greek yogurt, water, and 3 tablespoons of olive oil in a food processor. Process until smooth and creamy. Do not add any salt (the feta is salty enough).
- To plate, spread the whipped feta onto the bottom of a large plate. Peel the jammy eggs and slice each one in half. Arrange them on top of the feta with a pinch of salt on each. Arrange the croutons, cucumbers, and radish to fill in the holes. Garnish with fresh dill, minced chives, and freshly cracked black pepper.
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