Oeufs Et Mayo Recipe

Inspired by Little Fox

Time30m

Serves2

jammy eggs, trout roe, aioli, chive, grilled LF bread

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Ingredients

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1
Prepare the Jammy Eggs
Bring a pot of water to a boil. Gently add the eggs and boil for 6-7 minutes for a jammy texture. Remove the eggs and place them in an ice bath for 5 minutes. Peel the eggs and set aside.
2
Toast the Bread
Grill or toast the low-fat bread slices until golden brown and crispy.
3
Prepare the Aioli
If using store-bought aioli, skip this step. If making from scratch, blend garlic, egg yolks, lemon juice, and slowly drizzle in olive oil until emulsified. Season with salt to taste.
4
Plate the Dish
Slice the jammy eggs in half and place them on the grilled bread. Top each egg half with a spoonful of trout roe. Drizzle with aioli and sprinkle chopped chives on top.
5
Serve
Serve immediately while the bread is warm and crispy.