Advertisement
Eggs with Tomato and Basil Mayonnaise
- Serves
4
- Difficulty
Easy
Published 1999
The sublime combination of tomatoes and basil is the epitome of summer. The fresher the eggs the creamier their whites will be. This is perfect as part of a cold ‘al fresco’ lunch on a warm day.
Ingredients
8 2 2
Method
Put the eggs into a saucepan, cover with cold water and bring to the boil. Boil the eggs for four minutes — this should give you semi-hard boiled eggs with the yolks darker and softer in the middle. As soon as they are cooked, cool the eggs under cold running water. Then peel them, halve lengthways and arrange the slices fanning outwards in a shallow round dish.
To make the mayonnaise,
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement