Oeufs Mayonnaise

Ingredients

• 8eggs, 6 for the dish, 2 yolks for the mayonnaise
• 2 tspdijon mustard
• 1 cupsunflower oil, at room temperature
• 1 tbspwhite wine vinegar
• 1/2lemon, juice only
• 2little gem lettuce, leaves separated
• 1/4 ozchives, snipped
• 1 tspsea salt

Method

1. 1

   Lower six of the eggs into boiling water and cook for nine minutes, then cool them completely in iced water and peel them.

2. 2

   Whisk the two remaining yolks with the mustard, the vinegar and half the salt in a bowl set on a damp cloth so it cannot skate around.

3. 3

   Add the oil a few drops at a time, whisking constantly, until the mixture thickens and takes on a sheen — then pour the rest in a thin, steady stream. Loosen with lemon juice and the rest of the salt.

4. 4

   Lay the lettuce leaves on plates, halve the eggs lengthways and set them cut-side down on top, then spoon the mayonnaise over so it covers them completely. Scatter with chives.