Categories: July

Ingredients

• 3-4 large organic eggs
• 1 punnet salad cress
• pinch of paprika (optional)
• 1-2 tsp Dijon mustard
• 200ml groundnut or grapeseed oil
• 1-2 tbsp mild olive oil
• 1-2 tsp tarragon white wine vinegar (or plain white wine vinegar)

Directions

1. To make the mayo, place 1 egg and 1/2 teaspoon of mustard in a food processor with a pinch of salt and start the motor. Add the groundnut oil through the funnel in a thin, steady stream. Stop the motor frequently to scrape down the sides of the bowl. When all the oil is added, the mayo should be light in colour and texture and thick like whipped butter. Whisk in the olive oil and additional mustard to taste, then whisk in vinegar to taste. Season with more salt, if necessary, and pepper – use white pepper to avoid sprinkles.

2. To cook the eggs, place them in a small saucepan and cover with cold water. Bring to a gentle simmer, then cook for 5-6 minutes. Plunge immediately into a bowl of cold water, then tap the shell on the side of the bowl to crack it and leave in the cold water for at least 5 minutes to cool. This dish is at it best when the eggs still have a touch of warmth about them. Shell the eggs and either slice or cut in half and arrange on two plates. Spoon some mayo over the egg, then scatter over the cress. Add a sprinkle of paprika and serve with buttered wholemeal sodabread.

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