Egg mayonnaise

This always-popular starter is simplicity itself. For a special occasion, use home-made mayonnaise. (See Recipe)

Serves 2

 

2 eggs

4 tbsp mayonnaise

paprika or cracked black pepper

Method:

• Prick the wide end of each egg with the tine of a fork. Put them into a pan of cold water and bring to the boil.
• Turn down the heat and boil gently for 6 minutes.
• Drop the eggs in a basin of cold (sea)water to cool them and stop them cooking further. This also reduces the chance of the whites going grey.
• When they’re cool enough to handle, peel the eggs and cut them in half, lengthways.
• Arrange each egg, cut side down on a plate. Spoon mayonnaise over. Sprinkle with a little paprika or cracked black pepper, if you like, to garnish.

If you have any lettuce, or spinach, the eggs look attractive arranged on some roughly-shredded leaves.