A platter of eggs and vegetables with two mayonnaises

Prep time: 20 minutes Cook time: 10 minutes

Serves 6

This makes a good lunch over Easter weekend. You can serve a soup beforehand (something very green such as watercress or parsley).

INGREDIENTS For the mayonnaises

– 2 large egg yolks

– ½ tsp Dijon mustard – 1 small garlic clove,

crushed

– 150ml olive oil – 150ml sunflower oil – 2 tbsp white-wine

vinegar

– good squeeze of

lemon juice

– good pinch of saffron – 30g sorrel leaves

For the eggs and vegetables

– 2 small heads of young chicory (red or white, or one of each) – 30 French breakfast

radishes, halved

– 25g watercress or

lamb’s lettuce

– 12 Tenderstem broccoli

spears

–9eggs

– leftover cooked ham, trout or salmon, to serve (optional)

METHOD

Put the egg yolks in a bowl with the mustard and garlic and mix well. Start beating with an electric beater or wooden spoon, then gradually add a few drops of the oils.

Increase the stream of oil as you whisk, alternating between them. Make sure the mixture is thickening. (If it separates, put a new yolk in another bowl and start again, adding the curdled mixture to the fresh egg. Increase the quantity of the other ingredients by half.) Add the vinegar, lemon juice and seasoning to taste. Divide the mayonnaise between two bowls.

Put the saffron into a glass with 1 tbsp freshly boiled water. Stir to infuse, then slowly add it to one of the mayonnaise bowls.

Put the sorrel into a food processor and add the remaining bowl of mayonnaise, then whizz. Cover both mayonnaises and refrigerate until needed.

Divide the chicory, radishes and watercress or lamb’s lettuce between plates. At the last minute, boil the broccoli for 3 minutes and, in a separate pan, the eggs for 8 minutes. Peel and halve the eggs.

Place on the plates along with the ham, trout or salmon (if using) and add a pool of each mayonnaise. Serve with bread.