Garlic Eggs from the Provençe |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Best made the day before. Not for the health conscious. A liking for garlic helps. Don't use a blender to make the paste; using a mortar and pestle is indispensable to get the right consistency, which should still have small, crushed chunks in it. Great with toast. Ingredients:
10 garlic cloves |
6 eggs |
2 anchovies packed in oil |
6 capers |
150 ml olive oil |
1 teaspoon wine vinegar |
salt |
pepper |
fresh tarragon |
Directions:
1. Peel the garlic. Blanch them in hot water (max 10 mins), drain well.
2. Boil the eggs circa 9 mins, peel and halve them.
3. Mince the tarragon.
4. Grind the garlic, anchovies, and capers into a fine paste in a mortar and pestle.
5. Add oil and vinegar slowly while continuing to grind.
6. Pour the sauce into a glass (or glazed) bowl and add the eggs and tarragon.
7. Keep covered in the fridge.
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