Recipe courtesy of Gabriela Rodiles

Greens and Beans Salad with Baked Goat Cheese and Jammy Eggs

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
Maximize your sheet pan to put a twist on a Niçoise salad. Haricots verts, cherry tomatoes and cannellini beans all roast at the same time while herb-crusted goat cheese gets warm and French bread becomes toasty. The best part of this salad (besides the perfectly jammy soft-boiled egg!) is that it’s ready in 20 minutes.



  1. Position an oven rack 5 to 6 inches from the broiler unit, and preheat the broiler. Fill a small pot with water, cover and bring to a boil over high heat. Fill a medium bowl with ice water.
  2. Place the haricots verts in one even row on one short-side of a rimmed baking sheet and the tomatoes in the bottom middle of the baking sheet. Drizzle the vegetables with 2 tablespoons of the oil and evenly distribute the lemon zest, 1/2 teaspoon salt and a few cracks of pepper. Toss each vegetable individually to coat. Place the beans, 2 tablespoons of the oil, the herbs de Provence, 1/2 teaspoon salt and a few cracks of pepper in the center of a 13-inch piece of aluminum foil. Toss to combine. Fold up the edges of the foil packet to seal and place on the other short-side of the baking sheet. Broil until the tomatoes begin to blister, about 5 minutes. 
  3. Meanwhile, add the eggs to the boiling water and lower the heat to medium-low. Simmer the eggs for a jammy yolk, about 6 minutes. Transfer the eggs to the ice water. After cooling for about 1 minute, peel the shells off the eggs under cool running water. 
  4. Drizzle the bread with 1 tablespoon of the oil and season with a pinch of salt. Add the goat cheese and bread to the open area left on the baking sheet. Continue to broil until the bread has toasted, the tomatoes are blistered, the haricot verts are charred and the cheese has softened, about 6 minutes. 
  5. Meanwhile, whisk together the lemon juice, the remaining 1 tablespoon oil, 1/4 teaspoon salt and a few cracks of pepper in a small bowl. 
  6. Arrange a few pieces of butter lettuce on each plate. Divide the roasted vegetables, warmed goat cheese and kalamata olives between the plates. Add 3 slices of bread and a halved egg to each plate. Finish with a pinch of salt and pepper on the egg, plus a drizzle of lemon dressing on the lettuce.