Ultimate egg mayonnaise-topped muffins with baby leaves

Name: Ultimate egg mayonnaise-topped muffins with baby leaves
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 2 medium free range eggs, yolks only; 1 tbsp Dijon mustard; 2 tsp white wine vinegar; 150 ml sunflower oil

Egg mayonnaise has been given a glow-up here with tons of fresh herbs, salad onions, capers and a Dijon-heavy homemade mayonnaise. The egg mayo can also serve 6 as part of a buffet or picnic spread, if you prefer.

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Vegetarian

Serves4
CourseLunch
Prepare25 mins
Cook10 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

For the mayonnaise

2 medium free range eggs, yolks only
1 tbsp Dijon mustard
2 tsp white wine vinegar
150ml sunflower oil

For the eggs

8 medium free range eggs
20g pack dill, leaves picked and finely chopped
25g pack basil, leaves picked and finely chopped
½ x 20g pack chives, finely chopped
3 tbsp capers in brine, drained
3 salad onions, finely sliced
4 English muffins, split, toasted and buttered, to serve
60g bag Steve’s Leaves Baby Watercress & Little Leaves
Lemon wedges, to serve

Start with the mayonnaise. Put the egg yolks, mustard and vinegar into a medium mixing bowl. Using an electric handheld mixer, beat everything together for 1 minute until well combined.
Slowly drizzle in the oil, whisking constantly. It should start to thicken after you’ve added around a third. If not, stop adding oil and beat until it thickens a little, then continue. Once two-thirds of the oil has been added and the mixture is thickening, start adding the oil a bit more quickly. If at any point it develops a greasy sheen on top, whisk in a little cold water, then continue.
Once all the oil is added, you should have a thick, spoonable mayonnaise that holds its shape in the bowl. Taste and add more seasoning, mustard or a splash more vinegar if liked – it should be tangy and mustardy, but balanced. Set aside.
Put the eggs into a saucepan, pour over just-boiled water from the kettle and set the pan over a high heat. Boil for 7 minutes, then drain the eggs and submerge briefly in cold water to stop them cooking, without cooling them down
Meanwhile, put the herbs, capers, salad onions and 6 tbsp mayonnaise into a bowl. Once the eggs are cool enough to handle, peel, then roughly chop. Stir them through the mayo mixture with plenty of seasoning. Divide between the buttered toasted muffins and top with a handful of salad leaves. Serve with a lemon wedge on the side for squeezing over.

Cook’s tip

Use 6 tbsp of bought mayonnaise with 2-3 tsp Dijon mustard (to taste), if you prefer. There will be enough homemade mayo for leftovers to serve with a couple of meals. Keep in an airtight container for up to 1 week in the fridge.

Typical values per serving when made using specific products in recipe