Fool proof food
2 hard-boiled eggs 1 level tsp dry mustard Pinch of salt 1 tbsp (15g) dark soft brown sugar 1 tbsp (15ml) brown malt vinegar 2-4 fl.ozs. (56-130ml) cream
Garnish: Spring Onion Watercress Chopped parsley
Hard-boil the eggs for the dressing: bring a small saucepan of water to the boil, gently slide in the eggs, boil for 10 minutes (12 if they are very fresh), strain off the hot water and cover with cold water. Peel when cold.
Next make the dressing. Cut 2 eggs in half, sieve the yolks into a bowl, add the sugar, a pinch of salt and the mustard. Blend in the vinegar and cream. Chop the egg whites and add some to the sauce.
Keep the rest to scatter over the salad. Cover the dressing until needed.
