Egg Tartine
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Egg Tartine
Recipe By Courtney Roulston
Ingredients
4 large free range eggs
1 tbs golden shallot, finely diced
1/4 cup celery, finely diced – reserve the pale inner leaves for garnish
2 tbs baby cornichons, diced, plus 6 whole to serve
2 tbs Coles whole egg mayonnaise
2 tbs Jalna Greek yoghurt
juice & zest of ½ small lemon, plus extra zest to serve
1 tbs dill, chopped, plus extra to garnish
sea salt and pepper for seasoning
4 large slices rye or sourdough bread
1 tbs Squeaky Gate extra virgin olive oil
Method
Bring a pot of salted water up to the boil and cook the eggs for 8 minutes. Place the eggs into a bowl of iced water and peel once cool enough to touch. Chop the eggs into a rough dice and place into a large bowl.
Add in the shallot, celery, cornichons, mayonnaise, yoghurt, lemon juice, zest, dill, sea salt, cracked black pepper and mix well to combine.
Drizzle the bread with the oil and grill in a hot dry non-stick frying pan for 1-2 minutes each side, or until slightly charred.
To serve, spoon the egg mixture onto bread and garnish with extra lemon zest, dill sprigs, sliced cornichons and a drizzle of olive oil.
