Egg mayonnaise topped with roasted beetroot
This white farmhouse sandwich features silky egg mayonnaise topped with roasted beetroot – a quick low fibre lunch. If using store-bought mayonnaise, check all ingredients are low-residue
INGREDIENTS
SERVES TWO
4 room temperature eggs
1 tbsp Dijon mustard (optional and in moderation)
4 tbsp mayonnaise store bought or homemade (see recipe below)
One tbsp finely chopped chives
Salt and pepper
2 roasted beetroots already prepared (see recipe link here)
Dill for garnish (optional)
FOR THE MAYONNAISE
3 free range egg yolks
1 tbsp Dijon mustard
1 ½ tbsp white wine vinegar (this is a substitute for fresh lemon juice)
1 tsp sugar
200ml vegetable oil or rapeseed oil
100ml olive oil
Salt and pepper
METHOD
FOR THE MAYONNAISE
Place the egg yolks into a bowl with the Dijon mustard and one tablespoon of white wine vinegar and the sugar. Beat until smooth.
Mix the oils together and slowly add them to the yolk mixture, whisking continuously.
When all the oil has been incorporated taste and adjust with salt and pepper. If you’d like the mayo to be a little sharper, add the additional ½ teaspoon of white wine vinegar.
Transfer to an airtight container and keep in the refrigerator until you are ready to use. Homemade mayonnaise should not be refrigerated for more than 3 days. Not suitable for home freezing.
FOR THE EGGS
Bring a pot of water deep enough to cover the eggs to boil.
Gentle drop the eggs into the boiling water using a slotted spoon.
Lower the heat so the water is simmering and cook for 10-12 minutes.
Remove the eggs from the pan and place them in a bowl of cold water (leave to cool for 5 minutes).
Peel the eggs and slice in half.
Remove the egg yolks and place them in a small bowl.
Add the mayonnaise and Dijon mustard to the egg yolks, mash with a fork until thick and creamy. Season with salt and pepper.
Dice the egg whites.
Place the egg whites and chives into the yolk and mayonnaise mixture. Fold gently.
Take your seedless farmhouse bread and layer with egg mayonnaise followed by the sliced roasted beetroots. Need to roast your beetroot? Read the recipe here.
Sprinkle finely chopped dill (optional)
Tip: Leftover egg mayonnaise can be stored in an airtight container with a lid for up to three days in the refrigerator.