1 tbsp white vinegar
4 eggs
2 English muffins
Butter at room temperature
Baby rocket leaves to serve
1 avocado, sliced to serve
1 tbsp fried shalots
For the mayonnase:
1 extra large egg
250 ml olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
Season to taste
Crack each egg into a cup without the white. pour over the olive oil, lemon juice and season to taste
Using a hand blender place over the yolks and season to taste until thick mayonnaise is formed.
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