Recipe courtesy of David Rosengarten
Total:
25 min
Active:
25 min
Yield:
1 serving
Level:
None

Ingredients

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 the 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 off loose strands of egg white, and place the eggs on the lettuce. Spoon a dollop of herbed mayonnaise on each egg.

Recommended Drink: Pol Roger Brut Champagne, Non-Vintage

IDEAS YOU'LL LOVE

Perfect Poached Eggs

Recipe courtesy of Alton Brown

Frisee Salad with Egg and Bacon

Recipe courtesy of Katie Lee

Classic Deviled Eggs

Recipe courtesy of Mary Nolan

Deviled Eggs

Recipe courtesy of Sandra Lee

Traditional Poached Salmon

Recipe courtesy of Nancy Fuller

Southwestern Egg Rolls with Salsa Dipping Sauce

Recipe courtesy of Valerie Bertinelli

Eggs Benedict

Recipe courtesy of Disney Auctions Online

Square Deviled Eggs

Recipe courtesy of Food Network Kitchen

Hard Boiled Eggs

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking