Anchovy eggs mimosa

Bring a large saucepan of water to the boil. Carefully lower in the eggs and set a timer for 10 minutes. Once cooked, use a slotted spoon to transfer the eggs to a bowl, then run them under cold water to cool immediately and stop them from cooking further.

Meanwhile, for the mayonnaise, put the raw egg yolk in a bowl; season with salt and the white pepper. Mix in the wholegrain mustard, then, using a balloon whisk, add the oil in a slow, steady stream, whisking continuously, until thickened (about 10 minutes). Whisk in the lemon juice; season if needed, cover and chill.

Once the eggs have cooled, peel them, halve lengthways and carefully scoop out the yolks. Put about ⅔ of the yolks in a mortar, then add the chopped anchovies and use a pestle to crush them together until well blended (or use a mixing bowl and rolling pin). Add the mayonnaise and mix together, then season, if needed. Spoon the mixture back into the hollowed-out egg halves, giving it the shape of a yolk. Crumble the remaining yolks through a sieve into a bowl, then sprinkle over the eggs.

For the vinaigrette, in a large bowl whisk together the mustard and vinegar, then whisk in the olive oil and season. Add the lettuce to the dressing and toss to coat. Transfer to a serving platter, then arrange the eggs on top and sprinkle over the chives.