Otago Farmers Market
Crostini with egg and cress mayo

Crostini with egg and cress mayo


1 egg yolk,
200ml rice bran oil
1T olive oil
white end of 1 spring onion
1T Dijon mustard
bunch of cress
salt and pepper
6 eggs, boiled, cooled and peeled


In a processor, bring the yolk, onion white, mustard together. With the motor running trickle in the oils until thick and fully incorporated. Add the cress and process until smooth. Adjust the seasoning. Add the eggs and pulse until course. Use without delay


By simply varying how you slice the bread this goes from moreish hors d’oeuvre to a tasty lunch.

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