Eggs, garden tomatoes, arugula and cloaked in a light mayonnaise sauce…what could be better to start off a meal? Or for lunch, with good bread? I was reminded of this bistro favorite, in an article in The New Yorker, and I’m so very glad it nudged my memory. This is a delicious way to kick off a summer meal, when the tomatoes are prime and the temperature peaks. The French make their own mayonnaise, but as you know, The Goddess has some rather disturbing lazy tendencies. She’s a work in progress. Anyway, she uses purchased mayo, and “light” mayo at that…quelle horreur! Don’t get your bloomer in a bunch, okay? This works. It works well and it’s delicious, too. Bear with her….
This is really all about the “sauce”…scratch-made mayo in France, isn’t like the thick mayo we are used to purchasing in jars in our local supermarket. It’s softer, has a silky feel on your tongue and seems a bit lighter. So The Goddess cheats. She starts with a purchased “light” mayo, then augments it with excellent olive oil, lemon zest and buttermilk. And, it’s good. It is in fact, very good. I can make mayo, but then, I have to use it all up within about 24 hours, for it to be “safe”. But, purchased mayo is shelf-stable, so my “sauce” will keep for at least a week. It is spectacularly delicious on tomatoes from your garden, or farmer’s market, so you’ll be glad to have a “stash” in the fridge.
This is simple. Combine “light” mayonnaise, your very best and most flavorful olive oil, lemon zest and buttermilk. Stir it all together, a pinch of salt, cover and chill. That’s it…done! It will much softer than purchased mayonnaise and have a rather silky texture.Once you’ve made “Almost Homemade Mayonnaise”, you’ll need to hard-boil (then chill) some eggs (I explain the process in Deviled Eggs with a Bacon Top Hat), slice some perfectly ripe tomatoes and get our the arugula. Normally, you won’t find this served with arugula, but I like arugula, and I’m the one make the dish, so we’re having it with arugula. Okay? The Goddess is a bit on the snotty side today, isn’t she? She’s been assembling some furniture…maybe it’s the glue! Now, just nap each egg with about 2 teaspoons of our mayonnaise/sauce and serve with some grindings of black pepper.
Oeufs Mayonnaise (Eggs Cloaked in Almost Homemade Mayonnaise)
- “Almost Homemade Mayonnaise”:
- 3/4 cup purchase good-quality mayonnaise (Hellmann’s is perfect; I use their “light”)
- 2-3 tablespoons your most flavorful olive oil
- Finely grated zest of 1/2 lemon
- 3-5 tablespoons buttermilk
- 1/2 teaspoon fresh lemon juice
- Pinch kosher salt
- Hard-boiled eggs
- Tomatoes, sliced or cut into wedges
In a bowl, combine all the ingredients (except the eggs, tomatoes and arugula), beginning with the lesser amounts given. Stir until thoroughly combined. Taste and adjust the amounts to reach the desired consistency and flavor. Cover and chill for at least 1 hour before using. Will keep in the fridge for at least a week.
To assemble the Oeufs Mayonnaise, place a handful of baby arugula on each plate. Top with two tomato slices or four wedges. Cut one hard-boiled egg in half, lengthwise. Place each half on one of the tomato slices or nestle between two tomato wedges. Using a teaspoon, nap each egg half with some of the mayonnaise. Sprinkle with a few grindings of fresh black pepper and serve.
NOTE: If you wish, you may add a small dab of Dijon mustard to the mayonnaise. You may like to sprinkle the eggs with some snipped dillweed or chives, or other fresh herbs. I don’t use the herbs or the mustard, but that’s your choice.
Oeufs Mayonnaise (Eggs Cloaked in “Almost Homemade” Mayonnaise) Recipe©Marcia Lahens 2018. All rights reserved.