Big Love serveware
By Jamie Oliver
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30 mins plus marinating
Not Too Tricky
makes 12
Recipe From
Ingredients
6 large free-range eggs
300g vac-packed beetroots
2 tablespoons free-range mayonnaise
2 teaspoons English mustard
PARMA HAM
2 slices higher-welfare Parma ham (fry until crispy, if you like)
a few sprigs of chervil or other soft herbs, like dill
HERBY PICKLE
6 halved cornichons
a few sprigs of chervil or other soft herbs, like dill
RED PEPPER
½ a torn sliced jarred red pepper, or finely shredded carrot ribbons
a few sprigs of chervil or other soft herbs, like dill
SHOP JAMIE'S SERVEWARE
Top Tip
I’ve used half a dozen eggs here, but feel free to increase if you want to make extra marinated eggs (this amount of beetroot is super-flexible and can stretch further!).
Method
- Hard-boil the eggs in a pan of boiling salted water for 9 minutes exactly, or cook to your liking, then drain and cool under cold running water.
- Blitz the vac-packed beetroot in a blender until smooth and transfer to a bowl. Peel the eggs and submerge them in the beetroot, topping up with cold water to cover, if necessary. Leave to marinate for 2 hours, or up to 16 hours in the fridge (2 to 6 hours will give you a pinkish colour, and up to 16 hours will create a deeper purple that may penetrate the yolk, too). You can also leave a few eggs out of the marinade if you want a few pops of white on your platter.
- Peel and halve the eggs lengthways, scoop the yolks into a bowl and roughly whisk with the mayonnaise and English mustard (this will keep in the fridge for up to a day, if you want to get ahead).
- Spoon into the egg whites, add your chosen topping and serve!
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