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CATEGORY CUISINE TAG YIELD
Eggs, Grains Taste, Eggs 1 Servings

INGREDIENTS

1/2 tb Tarragon vinegar
Salt
Pepper
1 c Hazelnut oil, plus 1 tablespoon
1 ts Fresh tarragon, chopped
1 ts Chives, chopped
1 ts Fresh marjoram, chopped
2 c Mixed lettuces, rinsed and dried
2 ts 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 th e 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 o ff loose strands of egg
white, and place the eggs on the lettuce. Spoon a dollop of herbed
mayonnaise on each egg.
Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #513 by "Master
Harper Gaellon" <gaellon@inch.com> on Mar 12, 1997

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