These eggs are meal-prep friendly and bursting with garlicky flavour and balanced by a mellow heat and a sharp hit of balsamic. Toasting the fennel seeds in olive oil brings a game-changing depth.
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Serves
6
Egg
Fennel Seed
Garlic
Chive
Lemon
Red Chilli
Dried Oregano
Olive Oil
Balsamic Vinegar
Salt
Black Pepper
Serves
6
Egg
Fennel Seed
Garlic
Chive
Lemon
Red Chilli
Dried Oregano
Olive Oil
Balsamic Vinegar
Salt
Black Pepper
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This recipe uses large eggs – for medium cook for 5 mins 30 secs; for small, 5 mins.
Step 1.
Bring a saucepan of salted water to the boil. Gently lower in the eggs and boil for 6 mins. Cool in iced water and peel once chilled.
Step 2.
Toast the fennel seeds in a dry pan, then grind in a pestle and mortar. Add the garlic and smash together.
Step 3.
Finely chop the chives, slice the chilli and zest the lemon.
Step 4.
In a bowl mix together the lemon zest, red chilli, chives, crushed fennel and garlic, oregano, balsamic vinegar, olive oil, salt and pepper.
Step 5.
Place the peeled eggs in a clean jar or container. Pour over the marinade and top up with a little extra olive oil to fully cover.
Step 6.
Chill for at least 4 hrs, ideally overnight. The oil will separate, totally normal. You’ll end up with half the egg deeply brown and vinegared. Really delicious.
Step 7.
Serve halved with a spoonful of marinade, crusty bread and something salty.
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