Garlic Eggs from the Provence

• 10 garlic cloves
• 6 eggs
• 2 anchovies packed in oil
• 6 capers
• 150 ml olive oil
• 1 teaspoon wine vinegar
• salt
• pepper
• fresh tarragon

1. Peel the garlic.
2. Blanch them in hot water (max 10 mins), drain well.
3. Boil the eggs circa 9 mins, peel and halve them.
4. Mince the tarragon.
5. Grind the garlic, anchovies, and capers into a fine paste in a mortar and pestle.
6. Add oil and vinegar slowly while continuing to grind.
7. Pour the sauce into a glass (or glazed) bowl and add the eggs and tarragon.
8. Keep covered in the fridge.

garlic, eggs, anchovies, capers, olive oil, wine vinegar, salt, pepper, tarragon

Taken from www.food.com/recipe/garlic-eggs-from-the-proven-e-211178 (may not work)