Recipe courtesy of David Rosengarten

Poached Eggs with Herb Mayonnaise

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  • Total: 25 min
  • Prep: 25 min
  • Yield: 1 serving
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1/2 tablespoon tarragon vinegar



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


  1. In a bowl, whisk together the vinegar and salt and pepper, to taste.
  2. 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.
  3. 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.
  4. Recommended Drink: Pol Roger Brut Champagne, Non-Vintage