recipes barefoot contessa

Ploughman's Lunch (Serves 8)

Copyright 2010, Ina Garten, All Rights Reserved


Photo: Melanie Acevedo

Fig or lemon leaves, for decoration
Chunk of good English Cheddar
Jar of Chutney
Baked Virginia Ham, thickly sliced
Crisp apples, cut up
Celery stalks with leaves, cut in half lengthwise
Bunch radish, sliced in half
Soft Hard-Boiled Eggs (see recipe)
Baby carrots
Loaf of crusty bread, thickly sliced
Unsalted butter, softened


Soft Hard-Boiled Eggs
6 extra large eggs
Kosher salt and freshly ground black pepper

Decoratively arrange the fig or lemon leaves on a serving platter or cutting board. Carefully place the remaining ingredients on top of the leaves and serve.

Soft Hard-Boiled Eggs
Place the eggs a large saucepan and cover them with cool tap water. Bring the water to a boil, lower the heat and simmer for 3 minutes.

Remove the eggs from the saucepan and immediately place them in a bowl of cold water until they are completely cool.

Remove the shells, slice each egg in half lengthwise, sprinkle with salt and pepper and serve