Baking eggs in the ashes of a wood fire can take a little practice – if the ashes are still too hot, the eggs may explode (exciting, but not very helpful). It’s best to spread the ashes of the fire thinly over the bottom of the grill so you can see where there may still be embers. Then, nestle the eggs in an ember-free area and mound ashes around them. If you get the temperature right, the eggs will be perfectly cooked in about 15 minutes.
- 1 head Butter Lettuce
- 1/3 cup Crumbled Blue Cheese, such as Bertrand Blue
- 1/4 cup Buttermilk
- 1/4 cup Mayonnaise
- 2 tablespoons Sour Cream
- 1 teaspoon finely grated Lemon Zest
- 2 teaspoons Lemon Juice
- 1/4 cup finely chopped, mixed, fresh, tender Herbs, such as basil, tarragon, dill, parsley and chives
- Fine Sea Salt and freshly ground Black Pepper
- 4 large ash-cooked or hard-boiled Eggs, peeled and sliced
- Tear the lettuce into large pieces and place on a serving platter. Scatter the cheese over the lettuce.
- Whisk together the buttermilk, mayonnaise, sour cream, lemon zest, lemon juice, herbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Drizzle the dressing over the lettuce. Arrange the eggs over the salad, sprinkle with salt, and serve.