January is over and Spring is on its way. The days are getting longer and the dawn chorus is starting just that little bit earlier. Every morning when I wander around my garden with a coffee, I can see new bulbs pushing up though the warming soil. The longer days also mean that hens begin to lay eggs again. Spring is coming, Easter is on its way and freshly laid eggs are the sign that heralds both.

So with this in mind...here is one of my favourite egg recipes. A posh egg mayonnaise. Now, don't be a snob - it's delicious!

EGG MIMOSA

Serves 6

6 large eggs from happy chickens

½ pint (275ml) freshly made mayonnaise – 3 egg yolks, Salt, Pepper, French mustard, ½ pint (275ml) olive oil and sunflower oil mixed, 1-2 tablespoons of white wine vinegar

1 tablespoon of chopped fresh chives

A handful of Sorrel – finely shredded - optional. (mine is just starting to grow again. One of the first herbs to show in spring and very easy to grow...just buy a packet of seeds, scatter and in a few weeks you'll have sorrel. It is a bit of a bully though, so put it somewhere where it won't get in the way.)

1 English floppy Webb lettuce – finely shredded

1. Hard boil the eggs by spooning into rolling, boiling water which has been salted. As you add each egg, roll it around the pan in a circle – this will make the yolk set in the middle. Boil for 12 minutes. Drain and place under a running cold tap for at least 5 minutes. This will ensure you don’t get a grey sulphur ring around the yolk. Leave in cold water…keep checking it is cold.
2. To make the mayonnaise, place the egg yolks, seasoning and mustard into a small bowl. Beat with an electric beater until pale. Now, very slowly, start to add the mixed oil. Drip by drip to start with, then as it begins to thicken, in a slow thin stream. About ¾ of the way add some vinegar if it is too thick. Add the rest of the oil, then some more vinegar until all is used up.
3. Peel the eggs, cut in half and remove the yolks. Place 5 yolks in a bowl and leave the other one aside for the moment. Mix the yolks in the bowl with 2 tablespoons of the mayonnaise and the chopped chives. Now gently spoon this mixture back into all of the egg white halves.
4. Shred the lettuce and sorrel and spread all over a serving plate. Place each egg half, yolk side down on top, closely together.
5. Add some warm water, bit by bit, to the mayonnaise until it is coating consistency. Now spoon over the eggs until all are covered.
6. Take your remaining yolks and press through a metal sieve and cover the mayonnaise, so it looks like MIMOSA flower!
7. Serve.

Lotte in her kitchen!