Pickled Eggs With Vegetables And Garlic Crostini - cooking recipe

Ingredients

6 large eggs
1 cup white vinegar
1/4 cup sugar
5 None whole cloves
1 tsp white mustard seeds
1/2 tsp black peppercoms
1 tsp dried tarragon leaves
1 tsp dried chili flakes
2 None bay leaves
1 tbsp mayonnaise
None None Garlic Crouton Salad
2 tbsp vegetable or olive oil
1 clove garlic, crushed
1 None crusty bread roll, thinly sliced
1 bunch baby carrots, scrubbed, trimmed
1 bunch asparagus, halved crosswise diagonally
1 bunch baby radishes, halved
2 cups mixed greens

Preparation

Place eggs in a medium saucepan and cover with cold water. Bring to a boil over moderate heat, gently stirring (this helps center the yolks). Boil without stirring for 6 minutes. Drain. Refresh under cold water. Peel eggs and transfer to a medium heatproof bowl.
Combine vinegar, sugar, cloves, mustard seeds, peppercorns, tarragon, chili and bay leaves in a medium saucepan over moderate heat. Cook and stir until sugar dissolves. Simmer for 5 minutes. Remove pan from heat. Cool slightly. Pour marinade over eggs. Cover with plastic food wrap. Chill for 2 hours to marinate.
To make the crostini, preheat a grill pan over high heat. Whisk oil and garlic in a small bowl and season with salt and pepper. Brush oil mixture over both sides of bread. Grill bread for 1 minute each side or until golden and crisp. Let cool.
To make the vegetables, bring a large saucepan of water to a boil. Add carrots and asparagus. Cook for 2 minutes or until just tender. Drain. Refresh under cold water. Drain. Transfer to a large bowl. Add radish and salad leaves and toss to combine. Divide the vegetables and garlic crostini between serving plates.
Remove eggs from marinade and cut in half. Strain marinade, reserving 2 tablespoons. Whisk mayonnaise and reserved strained marinade in a small bowl until smooth. Top salad with egg. Serve with mayonnaise dressing.