Egg mayonnaise with spring onion, mustard and chives
- August 2016
- Serves 2
- Hands-on time 25 min
A good egg mayo is something not to be overlooked. Try Dan Doherty’s recipe piled on toast – with crushed salt and vinegar crisps on top – as a quick treat for lunch or dinner.
- Vegetarian recipes
- 20.8g (3.1g saturated)
- 16.4g (1.1g sugars)
- 2 medium free-range eggs
- 1 tbsp mayonnaise
- 1 tsp dijon mustard
- Pinch snipped fresh chives, plus extra to garnish
- 1 spring onion, finely sliced, plus extra to garnish
- Olive oil
- 2 sourdough bread slices
- Bring a medium pan of water to the boil and add a pinch of salt. Add the eggs and simmer for 6 minutes. Transfer to a bowl of iced water to cool. Peel, quarter, then put the eggs in a mixing bowl. The yolks should be slightly soft.
- Add the mayo, mustard, chives and spring onion. Season and mix (don’t worry if the eggs break up).
- Heat a griddle pan over a medium heat. Drizzle some olive oil on a plate, then lightly dab each slice of bread in the oil on both sides. Season. When the pan is hot, char the bread on both sides.
- Spoon the egg mayo over the toasts and finish with a good twist of black pepper and extra chopped chives and spring onion. If you want to try my crisp topping, just take a handful of crisps, hold them over a plate of egg mayo on toast and crush them, letting them fall on top of the egg.
This recipe is from Toast, Hash, Roast, Mash by Dan Doherty.
Prepare the egg mayo up to 48 hours ahead; keep chilled in a sealed container.
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