For the Jammy Eggs & Mimosa 

1. Bring a medium saucepan of water to the boil, drop to a simmer, then gently pop 6 eggs into the water with a slotted spoon, then set a 6-minute timer (7 if they’re from the fridge).
2. Scoop 4 of the eggs straight into a bowl of ice-cold water when the timer goes off, then reset the timer to 4 minutes for the other two eggs.
3. When the timer sounds, scoop these in with the other eggs to make them easier to peel. Peel just before you’re ready to assemble.

For the Whole-Egg Parmesan Aioli 

1. Crack the last egg into a jug or jar wide enough for your stick-blender (or into your blender bowl), along with the garlic, mustard, lemon juice and a good pinch of salt flakes.
2. Blitz for 10 seconds or so to get friendly. Combine the neutral and olive oils together in a small jug and gently stream them into the mix with the whizzer going until it thickens.
3. Sprinkle in the grated Parmesan and a few cracks of pepper. Pulse a few times to mix. Taste and season.
4. Transfer the aioli to an airtight container and store in the fridge until you're ready to use it.

For the Wedge

1. Soak the lettuce in chilled water for at least 15 minutes to refresh (the longer the better).
2. Shake dry, then slice into 6-8 wedges. 

To Serve 

1. Schmear the aioli over the base of your platter (or cake stand!). Arrange the lettuce wedges on top and pop your jammy eggs into the nooks and crannies of the wedges as you go. 
2. Scatter with herbs and shaved Parmesan (I like to use a peeler for this), then finely grate the hard-boiled eggs over the top (I use the same Microplane I would for Parmesan cheese).
3. Finish with a final crack of pepper and a pinch of salt flakes.