Rustic Garden Ranch Egg Bowl

Ingredients

• •2 large farm-fresh eggs
• •2 cups mixed garden greens (arugula, bibb lettuce, and baby spinach)
• •4 red radishes, paper-thinly sliced
• •1/2 cup heirloom cherry tomatoes, halved
• •1/4 cup cold buttermilk
• •2 tablespoons avocado oil mayonnaise
• •1 tablespoon full-fat sour cream
• •1 teaspoon fresh dill, finely minced
• •1 teaspoon fresh chives, finely snipped
• •1/2 teaspoon fresh lemon juice
• •1/4 teaspoon garlic powder
• •1/2 teaspoon smoked Spanish paprika
• •1/2 teaspoon flaky sea salt
• •Freshly cracked black pepper to taste

Instructions

1. 1Bring a medium saucepan of water to a gentle boil. Carefully lower the eggs into the water using a slotted spoon. Boil for 6 minutes and 30 seconds for perfect jammy yolks.
2. 2While the eggs cook, prepare an ice-water bath. Once the timer sounds, immediately transfer the eggs to the ice bath for 5 minutes. Peel gently and set aside.
3. 3Prepare the dressing by whisking together the buttermilk, mayonnaise, sour cream, dill, chives, lemon juice, garlic powder, and a pinch of salt in a small bowl until creamy and emulsified.
4. 4In a wide, shallow serving bowl, arrange the garden greens as a lush base.
5. 5Scatter the sliced radishes and cherry tomatoes over the greens to provide a vibrant crunch and acidity.
6. 6Carefully slice the peeled eggs in half lengthwise and nestle them atop the salad greens.
7. 7Drizzle the herb-flecked buttermilk ranch dressing generously over the eggs and vegetables.
8. 8Finish by dusting the eggs with smoked paprika and sprinkling the entire bowl with flaky sea salt and cracked black pepper for a gourmet touch.