These beautiful beetroot-pickled eggs by Louise Robinson will brighten up any lunch. Serve them on our Original sourdough crispbread with a dill and caper yoghurt for a Scandinavian twist on egg mayo.
For the pickled eggs:
- 6 eggs
- 2 raw beetroots, peeled and diced
- 370ml of white wine vinegar
- 60g of caster sugar
- 1 tsp fennel seeds
- 8 black peppercorns
- 2 bay leaves
For the yoghurt:
- 80g of Greek yoghurt
- 20g of mayonnaise
- 2 tsp nonpareille capers, chopped
- 1 tsp dill, chopped
- sea salt
- freshly ground black pepper
- 6 Peter’s Yard Original Sourdough Crispbreads
- 1 handful of radishes, finely sliced
- micro shoots or cress
- fresh dill fronds
1) Place the eggs in a saucepan and cover with cold water. Bring the eggs to the boil, then cook for 5 minutes. Turn off the heat and allow the eggs to cool completely in the water.
2) When the water is cold, peel the eggs carefully and place in a 1 litre sterilised preserving jar.
3) Add the beetroot to a small saucepan, along with the white wine vinegar, sugar, fennel seeds, peppercorns and bay leaves. Simmer gently for 5 minutes then leave to cool. When cold, pour the spiced vinegar and beetroot into the preserving jar, over the eggs.
4) Cover with a lid and gently shake to ensure the eggs can move around and the liquid covers them completely. Refrigerate overnight (they can be kept for up to 3 months).
5) Make the dill and caper yoghurt by combining the yoghurt, mayonnaise, capers and dill in a small bowl. Season to taste.
6) When you are ready to serve, remove the pickled eggs from the jar and slice using an egg slicer or a sharp knife.
7) Spread a heaped teaspoon of the dill and caper yoghurt onto each crispbread and arrange slices of pickled egg on top. Garnish with sliced radish, micro shoots or cress and dill fronds. Serve immediately.
Recipe courtesy of www.greatbritishchefs.com