7 Minute Eggs, Speck, and Roasted Peppers
2 red peppers, roasted and peeled
6 “7-minute eggs”, cooled, shelled, and halved
2 tbsp Sherry vinegar
2 tsp. Capers
5 tbsp olive oil
¼ red onion, sliced very thin
2 tsp. chopped fresh dill
2 tsp. chopped Tarragon
12 paper thin slices of Speck
Salt and pepper
1. Roast Peppers over an open flame or in a 450 degree F oven until blackened. Place in a bowl, cover with clip wrap, and let sit for 20 minutes, or until cooled.
2. Bring a pot of salted water to the boil. Carefully place eggs in and set a timer for 7 minutes. After 7 minutes, remove eggs and shock in ice water.
3. Once slightly cooled, peel eggs, and cut in half. The inside should be slightly runny. Peel peppers of all their skin, seeds, and cut into strips.
3. Whisk the vinegar, capers, olive oil, onion, dill, tarragon, together in a bowl and season to taste with salt and pepper. Spoon the dressing over the eggs, peppers, Speck, and serve.