Ingredients
6 free-range eggs
400g piece beef fillet
Sea-salt flakes and freshly ground white pepper, to season
1/4 cup extra virgin olive oil
Juice of 1 lemon
1 medium sweet potato, peeled, sliced
1 head baby cos leaves
2 Lebanese cucumbers, seeded, sliced
1 red onion, sliced
75g blue cheese, crumbled
2 Tbsp honey-mustard dressing
Method
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Place 1 egg in the arm of a long-sleeved T-shirt, then tie it securely on either side of egg. Holding 2 ends of sleeve, spin in an arc, then snap sleeves wide to stop the motion suddenly. Repeat at least 12 times. Then repeat with remaining eggs. (It could take a few tries to get this technique down pat!)
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Put eggs in a saucepan of cold water over medium heat. Bring to boil, then cook for 5 minutes. Drain, then chill in cold water to stop cooking. Peel and slice into discs with a damp knife.
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Season beef, rub with half of the oil and cook on a hot barbecue grill for 15 minutes, turning regularly and drizzling with juice. Set aside to rest.
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Toss sweet potato with remaining oil and season with salt, then cook on a barbecue grill for 8 minutes, until just tender. Gently toss cos lettuce, cucumber, onion, cheese and sweet potato in a bowl, then drizzle with dressing.
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Carve beef into fine strips, then add to salad with the egg. Serve.
