Serves: 4 - Time:
I like green eggs and ham! I do! If you weren’t brought up on Dr Seuss that will not make any sense at all. It’s really egg mayonnaise by any other name. The green here is provided by a mixed salad bag of watercress, rocket and spinach (Tesco sell them) but you could use just watercress. Try not to overcook the eggs-if the whites go rubbery and the yolks powdery the dish is ruined. I find if the eggs are large and at room temperature 8 minutes (from the time they are lowered into boiling water) results in a perfect hard-boiled egg.
- For the green sauce
- 60g (½ a bag) watercress, rocket and spinach salad
- 175ml mayonnaise –preferably homemade
- 5 large stalks of fresh tarragon
- Juice of half a lemon
- 2 tablespoons crème fraiche
- 4 hard-boiled eggs, preferably organic/free-range
- 4 slices ham
- Fill a bowl with ice-cold water. Bring a small saucepan of water to the boil. Add the salad leaves and blanch for 20 seconds. Lift out with a slotted spoon straight into the cold water. Leave until cold then drain well and squeeze out every last drop of liquid from the leaves. Place in a food processor and add the mayonnaise.
- Pick off the leaves from the tarragon and add to the processor along with the lemon juice and crème fraiche. Process until smooth. Taste and season with salt and ground black pepper. If the sauce is a bit stiff you can add a tablespoon of warm water to loosen it.
- Halve the eggs and place cut side down on a serving dish. Spoon the sauce over the eggs and decorate with a few extra leaves. Serve with a slice of ham.