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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 10 |
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If you time it right, you can hustle and get everything chopped up before the potatoes finish cooking. But do yourself a favor and get some slab bacon—pre-sliced bacon is usually too thin to cut into proper lardons. Ingredients:
2 lbs baby potatoes, washed, halved |
7 eggs |
6 slices thick-cut bacon |
1/2 small red onion, finely diced |
10 cornichons, thinly sliced |
5 tablespoons mayonnaise |
1 1/2 teaspoons dijon mustard |
1 teaspoon lemon juice |
1/4 teaspoon smoked paprika |
fresh chives, minced |
fresh thyme, picked |
vinegar (for soft-boiling eggs) |
salt and pepper, to taste |
Directions:
1. Start your potatoes in a pot of cold, salted water. Bring to a boil, then simmer till cooked through. Meanwhile:.
2. Soft-boil your eggs. Start the eggs in a pot with cold water, a splash of vinegar, and salt. Bring to a boil, then low simmer for four to five minutes. Immediately drain and rinse with cold water. Peel. Dice the eggs.
3. Eat one of your delicious soft-boiled eggs with a little salt and pepper.
4. Cut your bacon into lardons. Cook on medium heat until nice and crispy. Drain out the fat.
5. Combine everything in a big bowl. Season.
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