Poached eggs with herb mayonnaise

1 Servings

Ingredients

Quantity Ingredient
½ tablespoon Tarragon vinegar
Salt
Pepper
1 cup Hazelnut oil, plus 1 tablespoon
1 teaspoon Fresh tarragon, chopped
1 teaspoon Chives, chopped
1 teaspoon Fresh marjoram, chopped
2 cups Mixed lettuces, rinsed and dried
2 teaspoons Champagne vinegar
3 Eggs, poached until yolk is almost set, in a bowl of cold water

Directions

In a bowl whisk together the vinegar and salt and pepper to taste. Drizzle in the hazelnut oil, gradually at first, whisking, to form an emulsion.

Then add oil at a faster rate, whisking to retain th e emulsion. When one cup of the oil has been incorporated into the mayonnaise, stir in the herbs.

Pile the lettuce on a plate in a mound, drizzle it with 1 tablespoon of oil and 2 teaspoons of vinegar. Remove the eggs from the bowl with a slotted spoon, lightly dry them with a paper towel, trim o ff loose strands of egg white, and place the eggs on the lettuce. Spoon a dollop of herbed mayonnaise on each egg.

Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #513 by "Master Harper Gaellon" <gaellon@...> on Mar 12, 1997

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