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mimosa eggs

Brunch, Vegetarian, Salted, Egg

A classic french preparation, simple, refined and delicious! A must have in your recipe repertoire.

L'idée déco

You can always cook the eggs for 2 extra minutes to be sure that they are completely cooked through.

Make a nice flat cut on the bottom of each half egg white so they don't slide around too much.

Ingredients

Recipe for 4

Oeufs Mimosa

8 Unit(s)

Egg

1 Tbsp

White vinegar

10 Sprig(s)

Chives

1 Unit(s)

Egg yolk

15 Ml

Lemon juice

125 Ml

Vegetable oil

15 Ml

Dijon mustard

0.50 Unit(s)

Baguette

Preparation time: 30.00 min

Preheat your Oven at 410.00 °F

Preparation
Boil the eggs in water with vinegar for 10 minutes.
Finely slice the chives.
Mayonnaise et Mimosa
Mayonnaise
In a mixing bowl, combine the egg yolk and mustard. Slowly drizzle the oil while continuously whisking until you reach a creamy consistency. Add the lemon juice and season to taste with salt and pepper.
Mimosa
Peel the eggs and cut them in half lengthwise. Remove the yolks making sure to not break the whites. Season the yolks with mayonnaise and the chives, mix until creamy.
Plating
With a spoon or the help of a pastry bag, fill the white halves with the yolk mixture.
Make a nice ball or rosace.

You can always cook the eggs for 2 extra minutes to be sure that they are completely cooked through.

Make a nice flat cut on the bottom of each half egg white so they don't slide around too much.

Ateliers et Saveurs reinvents itself