Easter brunch herb butter with boiled eggs

Ingredients

• 250 g unsalted butter, at room temperature
• 3 tbsp fresh chives, finely chopped
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh tarragon, finely chopped
• 1 garlic clove, pressed
• Zest and juice of 1/2 lemon
• 1/2 tsp fine sea salt
• Freshly ground black pepper to taste
• 6 eggs
• 4 fresh rolls or 1 baguette
• A few radishes, for garnish

Instructions

1. 1

   Take the butter out of the fridge at least 30 minutes beforehand so it’s soft and easy to mix.Cook the eggs: bring a pan of water to a boil, gently add the eggs and cook for 8 minutes for firmly boiled eggs. Rinse them under cold water afterwards and peel.Finely chop the chives, parsley and tarragon. Grate the lemon zest and squeeze the juice from half a lemon.Put the softened butter in a mixing bowl. Add the chopped herbs, pressed garlic, lemon juice, lemon zest, sea salt and freshly ground black pepper.Mix everything well with a fork or spatula until you have a smooth herb butter. Taste and adjust seasoning with more salt or lemon juice if desired.Spoon the herb butter into a butter dish with a lid and return it to the fridge until needed. Take it out 10 minutes before serving so it softens slightly.Cut the boiled eggs in half or into slices. Toast the rolls or slice the baguette and arrange everything on a large board or platter.Place the butter dish in the center of the table, arrange the eggs and bread around it and garnish with extra chives and a few radishes. Enjoy the brunch together!