Eggs mayonnaise

• 6 eggs
• 4 crisp lettuce leaves
• 4 rounded tablespoons mayonnaise<

Boil the eggs for 6 minutes from cold. (The eggs will be set but still slightly soft in the centre.) Drain and plunge into cold water to arrest cooking. Shell the eggs and submerge them in a bowl of water until cold.

Using a wetted knife, cut eggs in half lengthways. Place crisp lettuce on four individual serving plates and arrange the eggs in pairs on top, cut side up. Blend the cream