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Egg mayonnaise

Ingredients

  • 6 large British Lion eggs
  • 6 tbsp mayonnaise
  • 1 tbsp white wine vinegar
  • 1 tsp English mustard
  • pinch of ground paprika
  • lettuce leaves, watercress, quartered tomatoes, sliced cucumber and fresh bread and butter to serve

Preparation time: 5 mins.

Cooking time: 7 mins.

Serves: 4.

Tags: vegetarian family

You'll love the simple, but tasty recipe for egg mayonnaise

Method

    1. Heat a large frying pan, add the pork mince and stir fry for 6-7 mins until golden brown. Add the garlic, ginger, chilli and vegetables and stir fry for 2 mins. Add the soy sauce and coriander. Spoon into a bowl and keep warm.
    2. Put the eggs in a small pan, cover with cold water; bring to boil. Boil for 7 mins; drain, rinse in cold water, tapping shells all over. Peel away the shells. Cut in half and cool.
    3. Beat the mayonnaise, vinegar and mustard together. Divide the lettuce, watercress, tomatoes and cucumber between four plates. Arrange the eggs on top and spoon over the mayonnaise. Chill until ready to serve. Dust the eggs with paprika before serving with bread and butter.