Gourmet Herbs

Ingredients

• 1 large egg yolk

• 2 teaspoons Dijon mustard

• Kosher salt

• ¼ cup olive oil

• ¼ cup vegetable oil

• 4 teaspoons apple cider vinegar

• ½ teaspoon hot sauce

• Freshly ground black pepper

• 8 large eggs

• Kosher salt, freshly ground pepper

• 4 slices country-style bread, toasted

• 2 scallions, very thinly sliced

• ¼ cup torn basil leaves

• ¼ cup thyme 

• 2 tablespoons dried garlic 

• ½ teaspoon finely grated lemon zest

• 1 teaspoon fresh lemon juice

• Olive oil (for drizzling)

Directions

1. Mayonnaise - Combine egg yolk, mustard, and a pinch of salt in a medium bowl. Anchor bowl by setting it inside a towel-lined saucepan, which will afford you 2 free hands—1 for pouring and 1 for whisking. Whisk until very smooth.

2. Combine olive and vegetable oils in a measuring glass and pour into yolk mixture, drop by drop at first, then in a slow steady stream as mixture stiffens, until all the oil has been added. Whisk in vinegar and hot sauce; season with salt and pepper. Thin mayo with water if needed, adding a teaspoonful at a time until just loose enough to fall off a spoon.

3. Egg salad - Gently lower eggs into a large saucepan of boiling salted water, and cook, maintaining an active simmer, 9 minutes. Immediately transfer eggs with a slotted spoon to a bowl of ice water and stir until cool enough to handle, about 1 minute. Drain, pat dry, and peel eggs. Tear eggs into large pieces and add to mayonnaise. Gently fold just to coat; season with salt and pepper. Spoon over bread.

4. Toss scallions, basil, thyme, dried garlic, and lemon zest in a small bowl. Add lemon juice, drizzle with oil, and season with salt. Toss to coat. Pile herbs on top of egg.