Ingredients
Scale
- 1 pound potatoes
- 1 onion
- 5 eggs
- 2 Tablespoons oil
- Arugula
Vinaigrette
- 2 Tablespoons red wine vinegar
- 1/4 cup olive oil
- 2 Tablespoons basil (chiffonaded)
- 1 clove of garlic (minced)
- Salt and pepper to taste
Instructions
- Bring a pot of water to a boil and add room temperature eggs, cooking for 7 minutes. Remove immediately and submerge in an ice bath.
- Boil potatoes until just barely fork tender. They will continue to cook on the grill.
- Quarter potatoes and slice onion into 4 slices or about 1/2 in thick slices.
- Heat grill.
- Toss potatoes and onion in oil and season with salt. Place on the grill and cook until each side has color.
- Meanwhile, make vinaigrette. Combine oil and vinegar and whisk in basil, garlic, salt and pepper.
- Once onions are grilled, cut into bite sized pieces and toss in vinaigrette along with potatoes.
- Serve potatoes on a bed of arugula and top with eggs. Cut eggs for presentation and enjoy.