Food & Cooking Recipes Ingredients Seafood Recipes Garden Greens with Chopped Eggs and Whole Herbs 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 22, 2019 Print Rate It Share Share Tweet Pin Email Photo: Jonathan Lovekin Prep Time: 35 mins Total Time: 45 mins Servings: 4 Ingredients 4 large eggs Coarse salt and freshly ground pepper 8 ounces haricots verts, trimmed 8 ounces snap peas, trimmed 4 anchovy fillets, preferably packed in oil (from a 4.2-ounce jar), minced 1 tablespoon fresh lemon juice 2 tablespoons sour cream ¼ cup extra-virgin olive oil 4 ounces packed baby spinach (about 4 cups) ¼ cup packed fresh tarragon leaves 1 cup packed fresh flat-leaf parsley leaves Directions Prepare an ice-water bath. Cover eggs by 1 inch of water in a small saucepan. Bring to a boil, remove from heat, and cover; let stand 12 minutes. Transfer eggs to ice bath until cool. Drain, peel, and coarsely chop. Meanwhile, prepare a new ice bath. Working in batches, blanch haricots verts in a pot of generously salted boiling water until bright green and crisp-tender, about 2 minutes. Transfer to ice bath until cool; remove. Return water in pot to a boil and blanch snap peas, in batches, until bright green and crisp-tender, about 1 minute. Transfer to ice bath until cool; remove. Cut snap peas in half and haricots verts into thirds. Whisk together anchovies, lemon juice, and sour cream in a bowl. Slowly add oil in a steady stream, whisking until combined. Season with salt and pepper. Divide spinach among plates and top with vegetables, eggs, and herbs. Drizzle with dressing, season with salt and pepper, and serve immediately. Rate it Print