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Eggs with herb vinaigrette

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Ingredients for 2 servings:

  • 4 m.-sized eggs
  • 4 tbsp olive oil
  • 2 tbsp vinegar (white wine)
  • 1 tbsp mixed herbs, chopped, e.g. chives, parsley, chervil
  • Salt and pepper, from the mill
  • Sugar
  • n. B. Chives, cut into rolls, for garnishing

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Boil the eggs for 5 to 6 minutes, rinse, and peel. Carefully score them lengthwise all over with a fork. Mix the oil and vinegar with the herbs. Season with salt, sugar, and pepper. Spread the vinaigrette over the whole or halved eggs. Garnish with chives, if desired.

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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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