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: 15 mins
• Serves: 4

Ingredients

• 10  garlic cloves
• 6  eggs
• 2  anchovies packed in oil
• 6  capers
• 150  ml olive oil
• 1  teaspoon wine vinegar
•  salt
•  pepper
•  fresh tarragon

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.