John Myers
Chives Salad with Eggs …
The perfect chives salad with eggs … recipe with a picture and simple step-by-step instructions.
- 75 g Chives fresh
- 5 Size M Free range eggs
- 4 tablespoon Good olive oil
- 1 teaspoon Dijon mustard
- 2 tablespoon Vinegar with lemon
- 1 half a teaspoon Salt
- 1 quarter teaspoon Pepper
- 2 Pinches Red chilli flakes
- 2 tablespoon Liquid cream
- Who doesn’t know this: at this time of year the herbs grow like crazy and need to be cut and used before they start to bloom. Many herbs can be dried … but chives taste best “fresh”! And so every year I have a chive salad with eggs, which I serve with simple fried potatoes, which is really delicious. To the work:
- Cook the eggs in boiling water for 10 minutes, rinse and cool. Remove the brown leaf tips and flowers with their stalks from the chives, wash the rest thoroughly under cold water and then pat dry between kitchen paper or towels and cut into very fine rings.
- Mix all ingredients (except the eggs) together in a bowl. When the eggs have cooled down, peel them, cut them into small pieces and fold them into the salad. Cover and leave to steep in the refrigerator for about an hour.
- Serve with fried potatoes for lunch or with freshly baked bread and butter for dinner. Good Appetite!
- Note 5: Why are chives actually called “chives”? Well, because he wants to be cut. Haha!!
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