Ingredients Jump to Instructions ↓

  1. 2 cups cooked corn kernels

  2. ⅔ cup mayonnaise

  3. salt and pepper to taste

  4. 6 cold poached eggs, trimmed

  5. watercress

  6. 3 medium tomatoes, quartered

  7. olive oil

  8. black olives

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine the corn with ¼ cup mayonnaise and salt and pepper to taste. Shape the corn mixture into a base on a serving platter. Chill.

  2. Coat the eggs with the remaining mayonnaise and arrange on top of the corn. Garnish the platter with watercress and tomatoes seasoned with salt, pepper, and olive oil. Decorate with black olives.

  3. Can be arranged the night before, but let it come to room temperature before serving.


Send feedback