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Daisy Eggs

Serves 2

Pretty as a picture, this is a popular way of serving eggs in Poland.  They are usually eaten for breakfast but with some leafy greens, they’d also be beautiful in a spingtime salad.


  • Eggs 3 large
  • Fresh Soft Herbs finely chopped, 1 Tbs
  • Salt and Freshly Cracked Black Pepper to taste
  • Butter 2 Tbs

Cook It

  1. Boil the eggs for 8 minutes then place in cold water until cool enough to handle.
  2. Using a sharp knife, carefully cut the eggs in half lengthwise through their shells.
  3. Scoop out the yolks and most of the whites, leaving just enough white so that the shells hold their shape.
  4. Chop the eggs and mix with the herbs and the salt and pepper.
  5. Mound the mixture back into the egg shells.
  6. Heat the butter in a small skillet until foaming the fry the eggs face down, undisturbed, for a few minutes until starting to brown.
  7. Arrange on a plate like the petals of a flower and serve.

Recipe adapted from Rose Petal Jam by Beata Zatorska and Simon Target. ©Tabula Books, 2011.