Egg Mayo

I think I may have found a little studio to rent in Paris - "little" being the operative word - in the 8th arrondissement, on the same Metro line as Le Cordon Bleu. At the moment it's a toss-up between this apartment or sharing with a French artist and his 10-year old twins. I have this whimsical notion of lolling around an artist's studio in Monmartre wearing flouncy skirts and discussing existentialism whilst sucking on a Gauloises - but the bohemian won't allow me to have guests and since most of my family and quite a few friends are lining up to come and visit, I'm going to have to pass on the boho lifestyle.

Every Sunday we get a dozen eggs from Roquin, usually still warm and flecked with little bits of straw and other detritus. I could quite happily eat an egg, in some form, every day and egg mayo is one of our favourites. I like to add some snipped chives or spring onions or serve it in the shell with a sprig of dill and some lumpfish roe.