RECIPE BY:

Courtney Roulston

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 4 large Coles free range eggs
• 1 Tablespoon French/Golden shallot, finely diced
• 1/3 cup celery, finely diced
• 2 Tablespoons baby cornichons, diced, plus extra to serve
• 2 Tablespoons ZoOSh whole egg mayonnaise
• 2 Tablespoons Greek yoghurt
• 1 Tablespoon lemon juice
• 1 teaspoon lemon zest, plus extra to garnish
• 1 Tablespoon dill, chopped, plus extra to garnish
• Sea salt and pepper for seasoning
• 4 large slices Coles Laurent Sourdough bread
• 1 Tablespoon Cobram Estate Classic EVOO

METHOD:

• Bring a pot of salted water up to the boil and cook the eggs for 8 minutes. Place the eggs into a bowl of iced water and peel once cool enough to touch.
• Chop the eggs into a rough dice and place into a large bowl. Add in the shallot, celery, cornichons, mayonnaise, yoghurt, lemon juice, zest, dill, sea salt, cracked black pepper and mix well to combine.
• Drizzle the bread with the oil and grill in a hot dry non-stick frying pan for 30-40 seconds, or until slightly charred.
• To serve, spoon the egg tartare mixture onto bread and garnish with extra lemon zest, dill sprigs and cornichons.

Our friends at Wine Selectors recommend pairing this dish with a Riesling or Rose