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Eggs with herb vinaigrette

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Ingredients for 4 servings:

  • 4 eggs, size S or M
  • 4 tbsp olive oil
  • 2 tbsp vinegar (white wine vinegar)
  • 1 tbsp chopped herbs, e.g. parsley, chervil, chives
  • Sugar
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

an egg comes out fine and throws itself into a shell

Boil the eggs for 5-6 minutes, then rinse and peel. Carefully score the eggs lengthwise with a fork (this helps them absorb the flavor of the vinaigrette). Mix the oil and vinegar with the herbs and season with salt, pepper, and sugar to taste. Spread the vinaigrette over whole and/or halved eggs and garnish with herbs (e.g., chives or flower petals), if desired. Serve with toasted bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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