Brunch
Egg mayonnaise
- Preparation time
- 20 min
- Servings
- serves 4
Ingredients
serves 4
- Egg — to buy9 (8 for the halves + 1 yolk for the mayonnaise)
- Mustard — to buy1 tsp
- Olive oil — to buy150 ml
- Romaine lettuce — to buy1/2
Preparation
Place the eggs in a saucepan of cold water (this stops them cracking), bring to a boil then cook for 9 minutes from the boil for a fully set but creamy yolk.
Drain and plunge the eggs straight into a bowl of very cold water to stop the cooking and make them easier to peel.
Peel under a little running water, then cut in half lengthwise.
Make the mayonnaise: whisk one egg yolk (at room temperature, it whips up more easily) with the mustard, salt and pepper. Pour in the oil in a very thin stream while whisking constantly, speeding up gradually as the mayonnaise thickens.
Arrange the egg halves on a bed of romaine lettuce.
Coat generously with mayonnaise and serve chilled, with a little chopped parsley on top if you like.