Anchovy eggs mimosa

"Eggs mimosa is a very traditional dish in France, but in this one, I really like the use of anchovies to add personality. Everybody in France has a memory of eggs mimosa from their childhood; it is what we call a ‘madeleine de Proust’," says Hélène Darroze.

Ingreadient

• 10 eggs
• 50g can Cantabrian Anchovy Fillets in Virgin Olive Oil, drained and finely chopped
• 2 little gem lettuces, cut into thin wedges
• ¼ x 20g pack chives, finely chopped
• 1 egg yolk
• pinch Pinch ground white pepper
• 2 tsp wholegrain mustard
• 125ml groundnut oil
• 1 tsp lemon juice
• 1 tsp Dijon mustard
• 2 tsp white wine vinegar
• 50ml olive oil

Step by step

1. Bring a large saucepan of water to the boil. Carefully lower in the eggs and set a timer for 10 minutes. Once cooked, use a slotted spoon to transfer the eggs to a bowl, then run them under cold water to cool immediately and stop them from cooking further.
2. Meanwhile, for the mayonnaise, put the raw egg yolk in a bowl; season with salt and the white pepper. Mix in the wholegrain mustard, then, using a balloon whisk, add the oil in a slow, steady stream, whisking continuously, until thickened (about 10 minutes). Whisk in the lemon juice; season if needed, cover and chill.
3. Once the eggs have cooled, peel them, halve lengthways and carefully scoop out the yolks. Put about ⅔ of the yolks in a mortar, then add the chopped anchovies and use a pestle to crush them together until well blended (or use a mixing bowl and rolling pin). Add the mayonnaise and mix together, then season, if needed. Spoon the mixture back into the hollowed-out egg halves, giving it the shape of a yolk. Crumble the remaining yolks through a sieve into a bowl, then sprinkle over the eggs.
4. For the vinaigrette, in a large bowl whisk together the mustard and vinegar, then whisk in the olive oil and season. Add the lettuce to the dressing and toss to coat. Transfer to a serving platter, then arrange the eggs on top and sprinkle over the chives.