Egg mayonnaise with spring onion, mustard and chives
- Published: 27 Sep 16
- Updated: 18 Jun 24
A good egg mayo is something not to be overlooked. Try Dan Doherty’s recipe piled on toast – with crushed salt and vinegar crisps on top – as a quick treat for lunch or dinner.
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Ingredients
- 2 medium free-range eggs
- 1 tbsp mayonnaise
- 1 tsp dijon mustard
- Pinch snipped fresh chives, plus extra to garnish
- 1 spring onion, finely sliced, plus extra to garnish
- Olive oil
- 2 sourdough bread slices
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Method
- Bring a medium pan of water to the boil and add a pinch of salt. Add the eggs and simmer for 6 minutes. Transfer to a bowl of iced water to cool. Peel, quarter, then put the eggs in a mixing bowl. The yolks should be slightly soft.
- Add the mayo, mustard, chives and spring onion. Season and mix (don’t worry if the eggs break up).
- Heat a griddle pan over a medium heat. Drizzle some olive oil on a plate, then lightly dab each slice of bread in the oil on both sides. Season. When the pan is hot, char the bread on both sides.
- Spoon the egg mayo over the toasts and finish with a good twist of black pepper and extra chopped chives and spring onion. If you want to try my crisp topping, just take a handful of crisps, hold them over a plate of egg mayo on toast and crush them, letting them fall on top of the egg.
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This recipe is from Toast, Hash, Roast, Mash by Dan Doherty.
- Recipe from August 2016 Issue
Nutrition
Nutrition: per serving
- Calories
- 298kcals
- Fat
- 20.8g (3.1g saturated)
- Protein
- 10.7g
- Carbohydrates
- 16.4g (1.1g sugars)
- Fibre
- 1.2g
- Salt
- 0.8g
delicious. tips
Prepare the egg mayo up to 48 hours ahead; keep chilled in a sealed container.
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