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Categories:Viewed: 27 - Published at: 4 years ago
Ingredients
- 8 large eggs
- 1 garlic clove
- 1/2 cup mayonnaise, preferably homemade
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated lemon zest
- 1 teaspoon Dijon mustard
- 1/2 fennel bulb, finely chopped, plus 1 Tbsp finely chopped fronds
Method
- Place eggs in a medium pan and cover with cold water. Bring to a gentle boil and simmer, uncovered, for 10 minutes. Drain water and run eggs under cold water until no longer hot. Peel and chop the eggs.
- Mince garlic clove and smash with a pinch of salt into a paste. Whisk into the mayonnaise along with the lemon juice, zest, mustard, and fresh black pepper. Season to taste.
- Stir chopped fennel into the dressing, then gently stir in the eggs. Serve on toast with the fennel fronds sprinkled over the top.
