Garlic Eggs From The Provençe

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 10 garlic cloves
• 6 eggs
• 2 anchovies packed in oil
• 6 capers
• 150 ml olive oil
• 1 teaspoon wine vinegar
• salt
• pepper
• fresh tarragon

Recipe

• 1 peel the garlic. blanch them in hot water (max 10 mins), drain well.
• 2 boil the eggs circa 9 mins, peel and halve them.
• 3 mince the tarragon.
• 4 grind the garlic, anchovies, and capers into a fine paste in a mortar and pestle.
• 5 add oil and vinegar slowly while continuing to grind.
• 6 pour the sauce into a glass (or glazed) bowl and add the eggs and tarragon.
• 7 keep covered in the fridge.