Hard Boiled Eggs and Cherry Tomatoes

Ingredients

• large eggs 2 pieces
• cherry tomatoes 1 cup
• salt to taste
• black pepper to taste
• olive oil 1 teaspoon

Method

1. Prepare the Eggs. Place the 2 large eggs in a single layer at the bottom of a saucepan. Add enough cold water to cover the eggs by about an inch.
   Tip: Using room temperature eggs helps prevent cracking when boiling.
2. Boil the Eggs. Put the saucepan on the stove over medium-high heat and bring the water to a rolling boil.
   Tip: Watch the pot closely to avoid water boiling over.
3. Cook the Eggs. Once the water reaches a rolling boil, turn off the heat and cover the saucepan with a lid. Let the eggs sit in the hot water for 10-12 minutes to cook through.
   Tip: Adjust time slightly for softer or firmer yolks.
4. Cool the Eggs. After cooking, carefully drain the hot water and immediately place the eggs in a bowl of ice water or run them under cold water for 5 minutes to stop the cooking process and make peeling easier.
   Tip: Cold water also helps the eggs peel more cleanly.
5. Peel the Eggs. Gently tap each egg on a hard surface to crack the shell all over, then peel off the shell. Rinse the peeled eggs to remove any small shell pieces.
   Tip: Peeling under running water can help remove stubborn shell bits.
6. Prepare the Cherry Tomatoes. While the eggs are cooling, rinse the cherry tomatoes under cold water and dry them with a clean towel. You can leave them whole or cut them in halves for easier eating.
   Tip: Cutting tomatoes releases more flavor and juices.
7. Assemble and Season. Place the peeled hard boiled eggs on a plate alongside the cherry tomatoes. Optionally, drizzle a teaspoon of olive oil over the tomatoes and eggs, then sprinkle with salt and freshly ground black pepper to taste.
   Tip: Fresh herbs like basil or parsley can be added for extra flavor.

Pro tips

• Use older eggs (around a week old) for easier peeling.
• If you don’t have ice, cold tap water works to cool the eggs quickly.