Eggs are always a healthy option, and José Pizarro has lots of creative ways with them.
Eggs are an excellent nutritional all-rounder. Packed with protein, they are quick to cook and versatile, they adapt to countless flavours and never get boring. At José Pizarro’s Bermondesy Street restaurant Lolo, the ‘all-day gathering’ menu features a delightful array of egg dishes. Devilled eggs feature Catalina salted anchovy, Salted cod and saffron sauce, Smoked eel, or Sobrasada, and the Tortilla Vigas, José’s playful take on the “lazy omelette” comes with toppings like crips, caramelised onions and 100% paleta Ibérica 5J, or cured salmon, dill, crème fraîche, Lilliput capers and lemon. Here’s his special recipe for devilled eggs:
INGREDIENTS
- 4 large free-range eggs
- 2 tbsp aioli
- Extra virgin olive oil to drizzle
- Small pinch of pimentón
- 8 large anchovies
Aioli
- 1 free range egg yolk
- 1⁄2 garlic clove, grated
- White pepper to taste
- 1⁄2 tsp cider vinegar
- 100ml olive oil
- 1 tbsp extra virgin olive oil
- Lemon juice to taste
METHOD
1. Put the eggs into a pan of cold water and bring to boil, then boil for 6 minutes. Drain and cool under cold running water.
2. Make the aioli. Put the egg yolk in a bowl with some sea salt and freshly ground white pepper. Whisk in the garlic and cider vinegar.
3. Gradually whisk in the olive oil until you have a smooth thick emulsion, then whisk in the extra virgin olive oil and 1/2 tbsp of just boiled water. Add lemon juice to taste and set aside.
4. Peel the eggs and half of them lengthways. Scoop the yolks out into a bowl and mash well then add 2 tbsp of the alioli, a pinch of pimentón. Mix well then spoon this mixture back into the egg white halves and arrange on a plate. Finish with a drizzle of extra virgin olive oil, a dust of pimentón and the anchovies.
