Summary

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

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Instructions

1. 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).
2. Mix the oil and vinegar with the herbs, season with salt, pepper and sugar and season to taste.
3. Spread the vinaigrette on whole and / or halved eggs and garnish with herbs (e.g. chives or petals).
4. Toasted bread goes well with it.