He fancies egg salad. I can’t face the usual version of this
but it’s rare for the boy to actually say what he fancies for supper so I want
to try to make him what he would like. And he does ask incredibly sweetly.
2 eggs each (so 4 for this recipe)
6 tbsp. good quality mayonnaise
The zest and a good squeeze of juice from 1 lemon
A handful of cress
4 pieces of streaky bacon, cooked crisp
Hot buttered toast
The eggs are key – they must be free range organic – you will
taste the difference. Cook for 8 minutes and then plunge into iced water to
stop them cooking. Drain them, peel them and cut them in half. Place them on a
plate, yolk side up.
Mix the mayo with the lemon zest and juice and season well.
It will be quite loose so drizzle a spoonful of each egg half.
Serve with a little pile each of broken up bacon and the
cress, with the toast on the side. It’s egg salad but not quite what he was
expecting. He calls it egg salad for grown ups.
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