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Lot 10 Clarecastle Eggs
for four
6 eggs
3 tomatoes
2 tablespoons mayonnaise (approx.)
English mustard or Dijon - to taste
2-3 anchovy fillets or smoked salmon pieces
Lettuce heart leaves and watercress
2 spring onions
This is simple, quick, easy and cheap. Boil the eggs hard, let them cool. Halve. Scoop out the yolks into a bowl - mix in finely chopped anchovies, mayonnaise and mustard. Get a good smooth thick filling.
Cut the bottom off the six whites and pile the mixture back into each half egg.
Put the lettuce leaves, watercress and tomatoes into a bowl. Mix in the vinaigrette you like, then pile this melange on to four plates. Place 3 stuffed eggs on each plate and sprinkle on the chopped spring onions.
The reason I have used six eggs instead of four is modern eggs are all white and no yolk. If you have good eggs it will taste far better, and four will do.
for four
6 eggs
3 tomatoes
2 tablespoons mayonnaise (approx.)
English mustard or Dijon - to taste
2-3 anchovy fillets or smoked salmon pieces
Lettuce heart leaves and watercress
2 spring onions
This is simple, quick, easy and cheap. Boil the eggs hard, let them cool. Halve. Scoop out the yolks into a bowl - mix in finely chopped anchovies, mayonnaise and mustard. Get a good smooth thick filling.
Cut the bottom off the six whites and pile the mixture back into each half egg.
Put the lettuce leaves, watercress and tomatoes into a bowl. Mix in the vinaigrette you like, then pile this melange on to four plates. Place 3 stuffed eggs on each plate and sprinkle on the chopped spring onions.
The reason I have used six eggs instead of four is modern eggs are all white and no yolk. If you have good eggs it will taste far better, and four will do.
Patrick Procktor, R.A. (1936-2003)
Two diners on desert
Closed18 December 2012
Price Realised
GBP 4,000