Serves 2

Egg with mustard mayo and cress recipe

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Ready in 20 minutes

2-3 large organic eggs (I find 3 eggs between 2 just about right, but I’m quite greedy)
1 punnet salad cress
Pinch of paprika (optional)

For the mayo
1 large organic egg
1-2 tsp Dijon mustard (a tarragon French mustard is especially good)
200ml groundnut or grapeseed oil
1-2 tbsp mild olive oil
1-2 tsp tarragon white wine vinegar (or just plain white wine vinegar)

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1. To make the mayo, place the egg and 1/2 teaspoon of mustard in a food processor with a pinch of salt and start the motor. Add the groundnut oil through the funnel in a thin, steady stream. Stop the motor frequently to scrape down the sides of the bowl. When all the oil is added, the mayo should be light in colour and texture and thick like whipped butter. Whisk in the olive oil and additional mustard to taste, then whisk in vinegar to taste. Season with more salt, if necessary, and pepper – use white pepper to avoid speckles.
2. To cook the eggs, place them in a small saucepan and cover with cold water. Bring to a gentle simmer, then cook for 5-6 minutes. Plunge immediately into a bowl of cold water, then tap the shell on the side of the bowl to crack it and leave in the cold water for at least 5 minutes to cool. This dish is at its sublime best when the eggs still have a touch of warmth about them.
3. Shell the eggs and either slice or cut in half and arrange on two plates. Spoon some mayo over the egg, then scatter over the cress. Add a sprinkle of paprika for a true retro touch and serve with buttered wholemeal soda bread. For a more substantial but still truly 70s dish, scatter over 100g cooked and shelled North Atlantic prawns before serving.

Chef's tip

Egg mayonnaise has an unashamedly 70s ring to it but makes delicious summer eating – serve it with buttered wheaten bread or wholemeal soda bread. We might think it a bit rich for a first course these days but it makes a great light main or part of a buffet spread. Serve with a generous portion of salad cress – nowadays more likely to be rape than mustard, sadly, yet it still provides the right mild peppery crispness and retro feel. Obviously, choose the freshest organic eggs you can find. For a rich dish like this, I prefer the lighter, quicker version of homemade mayo, made in a food processor. But if you prefer the traditional, thicker whisked mayo, you will need 2 egg yolks rather than a whole egg and maybe a little more oil. ‘Lighten’ a traditional mayonnaise with 1-2 tablespoons warm water, stirred through at the end.

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