( SERVES 6 )
Life may be too short to stuff a mushroom, but you’ve got plenty of time to adorn eggs with a tangy, quickly-made sauce packed with olives, capers, anchovies and herbs.
|8 large||Free-range eggs|
|2 cloves||Garlic, crushed to a paste with ½ tsp salt|
|2 tsp||Capers, roughly chopped|
|8||Anchovies, 4 finely chopped, 4 halved lengthways|
|½ cup||Kalamata olives, stoned and roughly chopped|
|1 large handful||Flat leaf parsley leaves, finely chopped|
|1 tsp||Dijon mustard|
|1 Tbsp||White wine vinegar|
|2 Tbsp||Extra virgin olive oil|
- Bring a small pot of water to the boil, add a pinch of salt and then slip in the eggs. Let it come back to a simmer and cook the eggs for 7 1/2 minutes exactly. Drain immediately, then shake the pot to break the shells while holding it under the cold tap. Carefully peel the eggs and halve lengthways. Set aside to cool.
- To make the sauce, mix together the garlic, capers, chopped anchovies, olives, parsley and mustard (you can do this by hand, in a mortar and pestle, or in the mini bowl of a food processor). Stir in the vinegar, then gradually blend in the oil.
- Spoon a small amount of sauce on top of each egg yolk, then arrange a halved anchovy on top. Serve immediately.
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