MY FRENCH COCKTAIL EGGS
I love a jammy, fudgy egg yolk but happy to admit there’s a few that don’t. Never mind. This recipe is a ripper whichever way you like them and perfect on a warm spring afternoon with a chilled glass of something lovely.
To soft boil eggs my way bring a large pot of water to the boil, and with a slotted spoon lower in about 6–7 eggs, giving them a spin when you do so the yolk is centred. Turn down the temperature so you maintain a gentle boil and keep them in there for 7 minutes. Scoop out and plunge into a bowl of ice cold water to stop the cooking. Peel when cool.
6–7 large soft boiled free range eggs, peeled and cut in half lengthways
1 tbsp sauce printemps (see below)
⅓ cup good quality mayonnaise
salt & pepper
In a small bowl mix together the mayo and sauce printemps. Dollop a wee spoonful on top of each egg half and sprinkle with salt and pepper. Devour immediately.
SAUCE PRINTEMPS
This is my go to zesty sauce printemps (spring sauce), which pretty much is a french persillade or herb sauce that usually features parsley. My version isn’t exactly a traditional persillade, as I like to add other herbs and/or lemon zest, which chefs would say makes it more of a gremolata. Sometimes I use vinegar which purists would say makes it a chimichurri, but whatever the damn way you make it, I don’t care, it tastes bloody good – do add whatever you like that takes your fancy and do to it whatever makes it your own. Spoon it over everything. It’s particularly magnificent on top of dairy and ramps up your meaty ragout pasta to outstanding.
large handful of fresh parsley, finely chopped or use your favourite soft springtime herb
garlic clove, crushed
½ cup olive oil approx.
juice and zest of a large lemon
flaked salt
fresh ground pepper
Combine all ingredients in a small bowl, taste and adjust seasoning. Add a touch of honey if your parsley is a little bitter and feel free to add more oil or lemon to suit. Best made and eaten on the day but will keep covered in the fridge overnight.
