• 4 free range eggs
  • 2 large beetroot
  • 400 g lamb’s lettuce
  • 200 g mayonnaise
  • chives (garnish)
  • 1 tsp smoked paprika


  • Boil beetroot in salted water until tender. When cooked, cool down, peel and slice into small batons.
  • Wash lamb’s lettuce and set aside.
  • Boil eggs for 8 minutes for soft boiled or 10 minutes for hard.
  • Once boiled remove, and plunge in cold water to stop cooking process.
  • Thin out mayonnaise with some hot water to achieve consistency of pouring cream and smoked paprika.
  • To assemble, divide lamb’s lettuce into centre of four plates. Place sliced beetroot on top.
  • Peel eggs, cut in half, and place on top of beetroot.
  • Spoon mayonnaise around plate and garnish with some chopped chives.