A light tasty start to any meal a modern variation on egg mayonnaise, I think this recipe came originally from a magazine not sure which one but it certainly is one of our favourites either as a starter or a light lunch salad for 2, Maureen sometimes when she makes it likes to use quail eggs.
Serves / Makes: 4 servings
Prep-Time: 10 minutes
Cook-Time: 15 minutes
YOU WILL NEED;
4 medium, free range eggs or 8 quail eggs
½ cup, mayonnaise
2 teaspoons, Dijon mustard
2 whole, baby cos (romaine) lettuce, the leaves washed and sorted, iced/little gem lettuce is ok to use
4 whole, baby beetroot (beets) cut into 2cm chunks
2 tablespoons, snipped chives
Crusty bread to serve
Place the eggs in a saucepan of cold water over a high heat, bring to the boil, and then reduce the heat to low and simmer for 3½ minutes.
Remove the eggs and cool slightly, peel carefully, then set to one side.
Place the mayonnaise and Dijon mustard in a bowl, then add 1/3 cup (80ml) of boiling water. Whisk to make a loose dressing, adding a little more water, if needed.
Divide the cos lettuce between 4 serving bowls and top with the cooked beetroot, carefully halve the soft-boiled eggs and position them on top of the beetroot, drizzle with the mustard dressing, season with some freshly ground black pepper and garnish with the chopped chives, Serve and Enjoy with fresh crusty bread.