Egg & Cornichon Baguette

Recipe by Courtney Roulston

Dietaries: Meat free, vegetarian

Serves: 4

Prep Time: 15 mins

Cooking Time: 10 mins

Ingredients

8 free-range eggs

Sea salt and pepper to taste

1 x whole Coles rustic baguette

2 tablespoons Coles Dijon mustard

2 tablespoons whole egg mayonnaise

200g Coles finest vintage cheddar cheese, crumbled/grated/sliced

1 cup cornichons, drained

Artichoke dip

1 jar Coles Artichoke hearts, drained

1 tablespoon capers, rinsed

Juice and zest of ½ lemon

METHOD

Boil the eggs for 6–7 minutes in boiling water. Remove and place into a bowl of iced water to stop them cooking. Peel the eggs, slice into halves then season with a pinch of salt.

Place all of the artichoke dip ingredients into a small food processor, season, then blitz until the mixture is smooth.

Cut the baguette down the middle horizontally and spread the Dijon mustard and mayonnaise onto one side. Spoon the artichoke mixture onto the other side of the baguette.

Add the eggs, cheddar cheese and cornichons into the baguette. Grate over a little extra lemon zest, black pepper and a drizzle of extra virgin olive oil before slicing and serving.

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