Garlic Eggs from the Provençe

Ingredients

• 10 garlic cloves
• 6 eggs
• 2 anchovies packed in oil
• 6 capers
• 150 ml olive oil
• 1 teaspoon wine vinegar
• salt
• pepper
• fresh tarragon

Directions

1. 1

   Peel the garlic. Blanch them in hot water (max 10 mins), drain well.

2. 2

   Boil the eggs circa 9 mins, peel and halve them.

3. 3

   Mince the tarragon.

4. 4

   Grind the garlic, anchovies, and capers into a fine paste in a mortar and pestle.

5. 5

   Add oil and vinegar slowly while continuing to grind.

6. 6

   Pour the sauce into a glass (or glazed) bowl and add the eggs and tarragon.

7. 7

   Keep covered in the fridge.