Braised endives and egg mayo on toast

Braised endives and egg mayo on toast

Braised endive

• 1 cup chicken stock
• 3 tbsp unsalted butter
• 1 tsp salt
• 2 tsp granulated sugar
• 1 tsp white wine vinegar
• ¼ tsp freshly ground black pepper
• 6 medium endives, cut lengthwise and quartered

Egg mayo

• 5 hard-boiled eggs
• 3 tbsp mayonnaise
• ¼ cup pickles, plus 2 tsp juice
• 2 spring onions, light green and white parts only
• 1 celery stalk, finely chopped
• 1 tbsp parsely, finely chopped (alternatively use chervil, dill, basil or tarragon)
• ½ tsp Dijon mustad
• ½ tsp kosher salt
• Black pepper
• Maltese bread
• Extra virgin oil

Method

1. Combine all ingredients for the braised endives except endives themselves in a large frying pan over medium heat and bring to a simmer.
2. Add endives to the pan in a single layer and braise, turning occasionally, until the cores just give way when pierced with a knife (approx. 10 mins).
3. Increase heat to medium/high and cook, turning occasionally, until almost all the liquid has evaporated and the endives are golden brown (approx 5 to 10 mins).
4. Chop the eggs and place in a large mixing bowl together with the mayo and gently smash the eggs leaving a few large chunks.
5. Stir in the chopped pickles, pickle brine, spring onions, celery, herbs, mustard, salt and pepper.
6. Toast the bread on a very hot griddle on both sides, when its done drizzle some olive oil and salt.
7. Chop the braised endive and place on top of the toast topping it with a generous spoonful of egg salad.

This recipe first appeared on Gourmet Today TV, aired on TVM on 15 January, 2016.