21 Dec L’oeufs avonaise with furikake, serves 4
furikake, to taste
small bunch fresh chives, finely chopped
Ingredients for the avonaise
4 tbsp. olive oil
1 tbsp. mustard
2 tbsp. lemon juice (+ extra to taste)
salt and pepper, to taste
Put a small saucepan of water to boil on medium heat. Whilst this comes to the boil, combine all the ingredients for the avonaise in a food processor.
Once the water is boiling, add the eggs to the saucepan. Simmer for 6 minutes for a semi-soft yolk or 8 minutes if you want the yolk to be set. Meanwhile cut the chives. Once the eggs are done, remove and cool under the tap. Peel and cut in half. Place the egg halves (3 per plate) cut side down on plates. Add the avonaise and top with furikake, chopped chives and season with salt and pepper to taste.
Serve with fresh bread so none of the avonaise gets spilled.
Make the avonaise à la minute or it will discolor.