The Decadente at Home – Egg Salad

This simple yet tasty dish is perfect for a light weekly dinner or a summer lunch. Check out below how to recreate it at home: it’s simpler than it looks!


100gr Green asparagus
100gr mushrooms
4 egg yolks
75ml vinegar
6 leaves of tarragon
1 spoonful of lemon juice
200gr butter
4 eggs
1 shallot
Salt, pepper and olive oil

Let’s start with the bearnaise sauce. There are many ways to do this, but we’ll start with a simplified version, perfect for at home cooking.

Mix the tarragon, the shallots and the vinegar in a frying pan and cook for about 5 minutes or until you only have about a spoonful of liquid left. Strain it and save it. Next, melt the butter until its liquid. In a blender, mix the 4 egg yolks, the vinegar mixture lemon juice and salt. Mix it while adding the butter slowly until you come up with a creamy sauce.

Boil an egg for person for about 5 minutes. We don’t want it to be too cooked, just enough so the white and the yolk get slightly boiled but still liquid.

On a hot frying pan, stir fry the mushrooms and the asparagus in olive oil until they are cooked but still crunchy.

Place the vegetables inside a soup plate and pour the bearnaise sauce on top. Open up the egg carefully into the centre of the plate. Now just mix it up and enjoy!

No shallots for the bearnaise? You can use red or yellow onions instead. No tarragon? Replace it with parsley, chives or other herbs.

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