Put the eggs into a
saucepan of water, over medium heat. Bring to boil, and cook for 1 minute, then turn off the heat and let the eggs sit in the pan for 10 minutes.
Transfer the eggs to a bowl of cold water and let cool.
Peel the eggs once they feel cool to the touch.
Cook's Note: I cook my eggs this way, as I love the yolks to be only just or rather almost hard-boiled, with the memory of oozy goldenness still evident at the centre; it also keeps the white amazingly silky. If, however you prefer a proper, good and bouncy reassuringly hard-boiled egg, cooked until the yolks are powdery and compact, keep the heat on under the pan for 10 minutes. The same applies, if you're making this for anyone with a compromised immune system, such as the old and frail, very young or pregnant women.
Meanwhile, tear the salad leaves into bite-sized pieces and drop them into a serving bowl.
Heat the
garlic oil in a small
frying pan, over medium heat and fry the
lardons or bacon until
crisp, about 5 minutes or so. Transfer the lardons or bacon with a slotted
spatula to some paper towels to
drain, while you make the
dressing.
Add the
Dijon mustard to the bacon juices in the pan and
whisk to combine, then add the vinegar and a
dash of
Worcestershire sauce. Whisk again, then pour it over the salad leaves, tossing to mix.
Add the lardons and toss again, then quarter the eggs and add them along with the chopped parsley. Gently mix to combine, trying not to break up the eggs.
Make Ahead Note:
The hard-boiled
eggs can be made up 4 days ahead. Cool, leave the shells and store in an air tight container in the refrigerator. Remove the shells just before serving.
Mont Blancs
