Place Eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 8 minutes for a slightly softer yolk.
Drain the hot water and immediately rinse Eggs under cold water until cool enough to handle. Peel and gently chop, leaving some texture.
To make the Aioli, whisk together 1 egg yolk, 1 tsp Dijon mustard, 1 clove minced garlic, and a pinch of salt. Slowly drizzle in 1/4 cup olive oil while whisking constantly until emulsified.
In a medium bowl, combine Aioli, Truffle Oil, Lemon Juice, White Pepper, and Fleur de Sel.
Add chopped Eggs and Mix-Ins to the bowl with the Dressing. Gently fold until well combined.
Lightly toast Brioche slices. Spread Egg salad evenly onto two slices of Bread. Top with the remaining slices of Bread and serve immediately.
Ingredients
2
66Organic Free-Range Large Eggs
1/4 cup60 mLHomemade Aioli
1 tsp5 mLBlack Truffle Oil
1/2 tsp2.5 mLLemon Juice-freshly squeezed
1/4 tsp1.25 mLWhite Pepper-freshly ground
1/4 tsp1.25 mLFleur de Sel
2 tbsp15 gShallots-brunoise
1 tbsp5 gChives-finely chopped
1 tbsp5 gParsley-finely chopped
4 slices4 slicesBrioche Bread
Equipment
Saucepan
Mixing Bowl
Whisk
Toaster
Knife
Cutting Board
Instructions
Place Eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 8 minutes for a slightly softer yolk.
Drain the hot water and immediately rinse Eggs under cold water until cool enough to handle. Peel and gently chop, leaving some texture.
To make the Aioli, whisk together 1 egg yolk, 1 tsp Dijon mustard, 1 clove minced garlic, and a pinch of salt. Slowly drizzle in 1/4 cup olive oil while whisking constantly until emulsified.
In a medium bowl, combine Aioli, Truffle Oil, Lemon Juice, White Pepper, and Fleur de Sel.
Add chopped Eggs and Mix-Ins to the bowl with the Dressing. Gently fold until well combined.
Lightly toast Brioche slices. Spread Egg salad evenly onto two slices of Bread. Top with the remaining slices of Bread and serve immediately.
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