by at the farmers market
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Photo by at the farmers market
at the farmers market's Notes:
2 Eggs Ask a question about this ingredient
1 tablespoon Mayonnaise or Homemade Aioli Ask a question about this ingredient
1 tablespoon Fresh Tarragon - chopped Ask a question about this ingredient
Salt & Pepper Ask a question about this ingredient
Place the eggs in a small saucepan and add water to just barely cover the eggs. Bring to a boil over a medium flame, then reduce to a simmer and set a timer for 9 minutes.
Ask a question about this stepRemove from the heat and immediately pour off the water and begin to run cold water over the eggs, then place them in the fridge to cool. When the eggs have cooled peel them under running water.
Ask a question about this stepI like to slice the eggs with an egg slicer because I like the way that looks but you can slice them any way you like. Add the aioli or mayo, herbs, salt and pepper and give it a good toss.
Ask a question about this stepServe on good bread with some baby arugula.
Ask a question about this stepIf you want to gild the lily, maybe whip up a bernaise sauce to top it.
I agree, eggs and tarragon are delicious. This is an elegant, lovely recipe. Springtime on a plate.
Could have used this when my Spanish tarragon was in full bloom.
Dorie is a food writer and award-winning author of ten cookbooks, her most recent being Around My French Table: More Than 300 Recipes from My Home to Yours.
Thanks all. I hope you'll try it.