Eggs Niçoise
Eggs Niçoise
Serves: 6
Preparation: 30-40 minutes
Cooking Time: 10 minutes
Category: Flexitarian
Plan: Prepare in advance and store in the fridge
Difficulty: Easy
Course: Starter
Cuisine: Summer lunch or entertaining
This is a Guest Recipe from Lifting the Lid, A Life at Kinloch Lodge, Skye by Claire Macdonald.
This is one of many delicious recipes featured in the Daily Mail Saturday Magazine.
Library image in use until replaced with one of mine.
Ingredients
For garnishing:
Method
1.
After you’ve placed the gelatine leaves in the hot stock (see ingredients), let it cool and gel, then add to the chopped hardboiled eggs in a mixing bowl.
2.
Stir in the whipped cream (or crème fraîche), mayonnaise, anchovy essence and Worcester sauce.
3.
Taste and add a small amount of salt if you think it is needed.
4.
Season with black pepper and spoon and scrape into a serving bowl.
5.
You can, if you prefer, put the mixture into individual small bowls, ramekins or dishes. Leave to set.
6. Then lay the slivers of anchovy fillet in lines across, then diagonally, to give diamond shapes. Put a piece or two of black olive in each of the diamond shapes.