POACHED EGGS WITH HERB MAYONNAISE

Poached Eggs with Herb Mayonnaise image

Provided by Food Network

Time 25m

Yield 1 serving

Number Of Ingredients 10

1/2 tablespoon tarragon vinegar
Salt
Pepper
1 cup hazelnut oil, plus 1 tablespoon
1 teaspoon fresh tarragon, chopped
1 teaspoon chives, chopped
1 teaspoon fresh marjoram, chopped
2 cups mixed lettuces, rinsed and dried
2 teaspoons champagne vinegar
3 eggs, poached until yolk is almost set, in a bowl of cold water

Steps:

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 the 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 off loose strands of egg white, and place the eggs on the lettuce. Spoon a dollop of herbed mayonnaise on each egg.
Recommended Drink: Pol Roger Brut Champagne, Non-Vintage