Serves 6
6 eggs
4 crisp lettuce leaves
4 rounded tablespoons mayonnaise 2 tablespoons single cream
chopped chives or lumpfish caviar, to garnish
Boil the eggs for 6 minutes from cold. (The eggs will be set but still slightly soft in the centre.) Drain and plunge into cold water to arrest cooking. Shell the eggs and submerge them in a bowl of water until cold.
Using a wetted knife, cut eggs in half lengthways. Place crisp lettuce on four individual serving plates and arrange the eggs in pairs on top, cut side up. Blend the cream with the mayonnaise to soften the consistency and spoon it on to the centre of each egg half. Garnish with chopped chives or lumpfish caviar. Serve with thinly sliced brown bread and butter.
Variations: Omit the mayonnaise and cream and coat the eggs with a seafood mayonnaise or curry mayonnaise. Garnish the eggs with curls of anchovy fillets or sprinkle them with paprika.