John Myers
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Tarragon Eggs on Lettuce with Radish Vinaigrette
The perfect tarragon eggs on lettuce with radish vinaigrette recipe with a picture and simple step-by-step instructions.
For the vinaigrette
- 3 tbsp Herb vinegar
- 4 tbsp Rapeseed oil
- 5 Radishes cut into small cubes
- 1 Shallot cut into small cubes
- Salt and pepper
- Paprika powder
- Parsley, chopped
For the tarragon eggs
- 4 Eggs
- 50 g Creme fraiche Cheese
- 1 tbsp Tarragon leaves
- Salt and pepper
- Boil the eggs hard for 8-10 minutes, peel them, cut in half lengthways, remove the egg yolks. Process egg yolks with crème fraîche, tarragon, salt and pepper in a cutter. Put the mixture in a piping bag and fill the eggs.
- Mix all ingredients well for the vinaigrette.
- Mix the salad with the vinaigrette, arrange on plates. Spread the eggs on top. Serve with wholemeal bread.
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