Caxton magazines staff“Freshness and flavours, both robust and subtle, are the key to making good food that’s sure to tantalise both the eye and the palate,” says caterer and cookery teacher Susie Vincent ([email protected])
INGREDIENTS
- 10 hard boiled eggs, peeled
- 2t dry mustard powder
- ½T wine vinegar
- 2t brown sugar
- salt and pepper
- ¾ cup pouring cream
- 300g baby spinach
METHOD
1. Seperate the yolks from 3 of the hard boiled eggs, reserving the whites.
2. Pass the egg yolks through a sieve into a bowl. Add the mustard powder, vinegar, brown sugar, salt and pepper and mash to a paste. In a thin stream, whisk in the cream with a hand whisk to create a dressing.
3. Slice the reserved 3 egg whites and cut the remaining 7 hard boiled eggs into quarters. Add the spinach and transfer to a serving platter before drizzling over the dressing.
Cook’s tip: When boiling eggs, start them off in cold water. Once they come to the boil, simmer for 8 minutes and then place into cold water straight away to prevent that grey line from forming around the yolk.
This recipe serves 8.
