Name: Pickled eggs with garlic crouton salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 8
Ingredients: Pickled eggs; 6 eggs; 1 cup white vinegar; 1/4 cup white sugar; 5 cloves; 1 teaspoon white mustard seeds; 1/2 teaspoon black peppercoms; 1 teaspoon dried tarragon leaves; 1 teaspoon dried chilli flakes; 2 bay leaves; 1 tablespoon mayonnaise; Garlic crouton salad; 2 tablespoon vegetable or olive oil; 1 clove garlic, crushed; 1 15cm crusty bread roll, thinly sliced; 1 bunch (250g) dutch (baby) carrots, scrubbed, trimmed; 1 bunch (180g) asparagus, halved crosswise diagonally; 1 bunch (8) baby radishes, halved 50 g baby salad leaf mix

Ingredients

Pickled eggs

6 eggs

1 cup white vinegar

1/4 cup white sugar

5 cloves

1 teaspoon white mustard seeds

1/2 teaspoon black peppercoms

1 teaspoon dried tarragon leaves

1 teaspoon dried chilli flakes

2 bay leaves

1 tablespoon mayonnaise

Garlic crouton salad

2 tablespoon vegetable or olive oil

1 clove garlic, crushed

1 15cm crusty bread roll, thinly sliced

1 bunch (250g) dutch (baby) carrots, scrubbed, trimmed

1 bunch (180g) asparagus, halved crosswise diagonally

1 bunch (8) baby radishes, halved 50 g baby salad leaf mix

Method

Pickled eggs

1.Place eggs in a medium saucepan; cover with cold water. Bring to the boil over moderate heat, gently stirring (this helps centre the yolks). Boil without stirring for 6 minutes. Drain. Refresh under cold water. Peel; transfer to a medium heatproof bowl.

2.Combine vinegar, sugar, cloves, mustard seeds, peppercorns, tarragon, chilli and bay leaves in a medium saucepan over moderate heat. Cook and stir until sugar dissolves. Simmer for 5 minutes. Remove pan from heat. Cool slightly. Pour marinade over eggs. Cover with plastic food wrap. Chill for 2 hours to marinate.

3.To make garlic crouton salad, preheat an oven-grill to high. Whisk oil and garlic in a small jug. Season. Brush oil mixture over both sides of bread. Grill bread for 1 minute each side or until golden and crisp. Cool.

4.Bring a large saucepan of water to the boil. Add carrots and asparagus. Cook for 2 minutes or until just tender. Drain. Refresh under cold water. Drain. Transfer to a large bowl. Add radish and salad leaves; toss to combine. Divide salad and garlic croutons. between serving plates.

5.Remove eggs from marinade; cut in half. Strain marinade, reserving 2 tablespoons. Whisk mayonnaise and reserved strained marinade in a small jug until smooth. Top salad with egg. Serve with mayonnaise dressing.

You can use any type of white vinegar.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Pickled eggs

Related stories

Subscribe and save up to 38%