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