Garlic Eggs from the Provençe

“Best made the day before. Not for the health conscious. A liking for garlic helps. Don't use a blender to make the paste; using a mortar and pestle is indispensable to get the right consistency, which should still have small, crushed chunks in it. Great with toast.”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel the garlic. Blanch them in hot water (max 10 mins), drain well.
  2. Boil the eggs circa 9 mins, peel and halve them.
  3. Mince the tarragon.
  4. Grind the garlic, anchovies, and capers into a fine paste in a mortar and pestle.
  5. Add oil and vinegar slowly while continuing to grind.
  6. Pour the sauce into a glass (or glazed) bowl and add the eggs and tarragon.
  7. Keep covered in the fridge.

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