serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Pantry Panic
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 6 free range eggs
- 4 cornichons
- 4 anchovies
- 1 tbsp finely chopped chives
Dressed tomato
- 2 ripe tomatoes
- salt and ground black pepper, to season
- 2 tbsp extra virgin olive oil
- 1 tbsp sherry vinegar
- 1 tsp finely chopped chives
Mayonnaise
- 1 egg
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 250 ml (1 cup) grapeseed oil
Instructions
- For the dressed tomato, place all the ingredients in a bowl and stir to combine. Set aside for 10 minutes.
- Using a small, fine metal skewer, prick a hole in the base of each egg. Gently place into a large saucepan of boiling water for 8 minutes. Drain, then refresh in iced water. Drain again and peel.
- For the mayonnaise, place all the ingredients in a blender and blend at medium-high speed until well combined.
- Cut the eggs in half lengthways and place 3 halves, cut side down on each serving plate. Spoon over the mayonnaise, top with a cornichon and anchovy fillet, and then sprinkle with chives.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Pantry Panic
