Ingredients for Garlic Eggs From The Provene
- Garlic Cloves
- 6 large eggs
- Anchovies Packed In Oil
- 1 tablespoon capers
- Olive Oil
- Wine Vinegar
- Salt
- Pepper
- Fresh Tarragon
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Garlic Eggs From The Provene? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Garlic Eggs From The Provene
- Peel 1 whole bulb of garlic.
- Blanch the garlic cloves in boiling water for 30 seconds. Drain well and set aside.
- Boil 6 large eggs for 9 minutes. Immediately transfer to an ice bath to stop cooking. Once cool, peel and halve the eggs lengthwise.
- Finely mince 2 tablespoons of fresh tarragon.
- In a mortar and pestle, grind 1/4 cup blanched garlic cloves, 2 ounces oil-packed anchovy fillets (drained), and 1 tablespoon capers to a coarse paste. (Some small chunks are desired!)
- Gradually add 1/4 cup extra virgin olive oil and 2 tablespoons red wine vinegar while continuing to grind, until a thick paste forms.
- Pour the garlic paste into a glass bowl. Add the halved boiled eggs and minced tarragon. Gently toss to coat.
- Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to develop.
- Serve chilled atop toasted baguette slices.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
2g
Fat
34g
Carbs
1g
