Œuf mollet salade
This is a delightfully easy entrée to make and a traditional one at that!
Prepare a bed of variety of young greens on each guest’s plate.
An Œuf mollet is a 5-minute egg, that once boiled, and cooled, you can peel and slice open to run out over the greens. Serve with a light vinaigrette.
As eggs were not eaten during Carême (40 days), they are typically served as an entrée for Easter Sunday lunch.