Salad with Soft Boiled Eggs

Now, admittedly, this is more of a concept than a recipe. It's so simple that it's become a go-to staff lunch at the Big Garden this summer. It's quick, fresh, and super-healthy!

Fresh greens such as lettuce, romaine, arugula, chard, kale, dandelion greens, etc. (be creative!).
For extra nutrition and beauty, add chive flowers, nasturtium, bee balm flowers, or delicate little violets.
Eggs (about 3 per person)
Your dressing of choice
Shredded parmesan cheese
Coarse salt

Soft boiled eggs:
Bring a pot of water to a rapid boil. Lower the temperature to a slow simmer. Gently lower eggs into water and cook for 6 minutes. Remove from pot and run under cold water for one minute to stop cooking process. Peel.

Wash and dry salad ingredients. Cut or tear into bite-size pieces, removing any large stems. Place ingredients into salad bowls, with eggs on top of salad. Sprinkle dressing and parmesan cheese over the top. Enjoy!