Poached Eggs with Herb Mayonnaise

Total Time:
25 min
25 min

1 serving

  • 1/2 tablespoon tarragon vinegar
  • Salt
  • Pepper
  • 1 cup hazelnut oil, plus 1 tablespoon
  • 1 teaspoon fresh tarragon, chopped
  • 1 teaspoon chives, chopped
  • 1 teaspoon fresh marjoram, chopped
  • 2 cups mixed lettuces, rinsed and dried
  • 2 teaspoons champagne vinegar
  • 3 eggs, poached until yolk is almost set, in a bowl of cold water
  • 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

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