Herbed Egg Salad Tarttines With Quick-pickled Radishes

• porcje: 4

Składniki

For the pickled radishes:

300mI white wine vinegar or apple cider vinegar

1 tsp sugar

1 tsp salt

200g radishes, sliced

For the egg tartines:

8 eggs

4 tbsp mayonnaise

Salt and black pepper

8 slices of sourdough bread, toasted

3 spring onions, very thinly sliced

4 tbsp fresh dill, roughly chopped

2 tbsp fresh chives, snipped

1 tsp lemon zest, grated, and 1 tsp fresh lemon juice

1 tsp olive oil

Wskazówki

1 For the pickled radishes, combine the vinegar, salt and sugar in a bowl and stir to dissolve. Add the radishes and set aside for one hour.

2 Gently lower the eggs into a large saucepan of boiling water and cook for 8-9 minutes. Immediately use a slotted spoon to transfer the eggs to a bowl of iced water and allow to cool.

3 Peel the eggs and chop them roughly. Gently stir the eggs together with the mayonnaise and some salt and pepper. Spoon over the sourdough toast.

4 In a small bowl, combine the spring onions, dill, chives and lemon. Add the lemon juice and olive oil and season with salt and pepper. Toss to coat.

5 Pile the herb mixture on top of the egg and top with the pickled radishes.