Garlic Eggs from the Provençe

READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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