Life may be too short to stuff a mushroom, but you’ve got plenty of time to adorn eggs with a tangy, quickly-made sauce packed with olives, capers, anchovies and herbs.
Ingredients
| 8 large | Free-range eggs (Main) |
Sauce
| 2 cloves | Garlic, crushed to a paste with ½ tsp salt |
| 2 tsp | Capers, roughly chopped |
| 8 | Anchovies, 4 finely chopped, 4 halved lengthways (Main) |
| ½ cup | Kalamata olives, stoned and roughly chopped |
| 1 large handful | Flat leaf parsley leaves, finely chopped |
| 1 tsp | Dijon mustard |
| 1 Tbsp | White wine vinegar |
| 2 Tbsp | Extra virgin olive oil |
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Directions
- Bring a small pot of water to the boil, add a pinch of salt and then slip in the eggs. Let it come back to a simmer and cook the eggs for 7 1/2 minutes exactly. Drain immediately, then shake the pot to break the shells while holding it under the cold tap. Carefully peel the eggs and halve lengthways. Set aside to cool.
- To make the sauce, mix together the garlic, capers, chopped anchovies, olives, parsley and mustard (you can do this by hand, in a mortar and pestle, or in the mini bowl of a food processor). Stir in the vinegar, then gradually blend in the oil.
- Spoon a small amount of sauce on top of each egg yolk, then arrange a halved anchovy on top. Serve immediately.
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