Eggs with Herbs – Vinaigrette
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 egg (s), size S or M
- 4 tablespoon olive oil
- 2 tablespoon vinegar (white wine vinegar)
- 1 tablespoon herbs, chopped, e.g. parsley, chervil, chives
- sugar
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Boil the eggs for 5 - 6 minutes, quench and peel them. Carefully score the eggs lengthways all around with a fork (this will help the eggs absorb the aroma of the vinaigrette).
- Mix the oil and vinegar with the herbs, season with salt, pepper and sugar and season to taste.
- Spread the vinaigrette on whole and / or halved eggs and garnish with herbs (e.g. chives or petals).
- Toasted bread goes well with it.
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