Recipe courtesy of David Rosengarten
Poached Eggs with Herb Mayonnaise
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 2253
- Total Fat
- 244
- Saturated Fat
- 21
- Carbohydrates
- 5
- Dietary Fiber
- 2
- Sugar
- 1
- Protein
- 18
- Cholesterol
- 480
- Sodium
- 1055
- Total: 25 min
- Prep: 25 min
Ingredients
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
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