| Total: | 25 min |
| Prep: | 25 min |
| Yield: | 1 serving |
Ingredients
- 1/2 tablespoon tarragon vinegar
- Salt
- Pepper
- 1 cup hazelnut oil, plus 1 tablespoon
- 1 teaspoon fresh tarragon, chopped
- 1 teaspoon chives, chopped
- 1 teaspoon fresh marjoram, chopped
- 2 cups mixed lettuces, rinsed and dried
- 2 teaspoons champagne vinegar
- 3 eggs, poached until yolk is almost set, in a bowl of cold water
Instructions
- In a bowl, whisk together the vinegar and salt and pepper, to taste.
- Drizzle in the hazelnut oil, gradually at first, whisking, to form an emulsion. Then add oil at a faster rate, whisking to retain the emulsion. When one cup of the oil has been incorporated into the mayonnaise, stir in the herbs.
- Pile the lettuce on a plate in a mound, drizzle it with 1 tablespoon of oil and 2 teaspoons of vinegar. Remove the eggs from the bowl with a slotted spoon, lightly dry them with a paper towel, trim off loose strands of egg white, and place the eggs on the lettuce. Spoon a dollop of herbed mayonnaise on each egg.
- Recommended Drink: Pol Roger Brut Champagne, Non-Vintage
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 2253 |
| Total Fat | 244 g |
| Saturated Fat | 21 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 18 g |
| Cholesterol | 480 mg |
| Sodium | 1055 mg |