Mimosa eggs with fish eggs
Mimosa eggs, we all love them since our childhood. But when they are topped with delicate fish eggs, we love them even more, for a pretty pretty starter or a convivial and chic aperitif dinner at the same time. Quick and easy to make, this recipe will delight you!
Ingredients :
- 4 eggs + 1 egg yolk
- 25 cl of sunflower oil
- 2 tbsp. fish eggs
- 1 C. mustard
- salt pepper
Preparation :
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1
Put the 4 eggs in a saucepan, cover them with water and let them harden for 10 minutes. When the eggs are hard, pass them under cold water then peel them. Let them cool.
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2
While they cool, make the mayonnaise. In a bowl, whisk (with hoursnual or electric whisk depending on your preference and your wrist strength!) the egg yolk with the oil and mustard.
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3
When the mayonnaise has risen, cut the cooled hard-boiled eggs in half lengthwise, and remove the egg yolks.
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4
Crumble half of the egg yolks and add them to the bowl of mayonnaise. Salt, pepper and mix.
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5
Garnish the egg whites with this mayonnaise filling, then cover with the remaining egg yolk crumbs.
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6
Drop 1/2 c. coffee fish eggs on each egg.
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7
Place in the refrigerator at least 30 minutes before the meal.
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8
Serve your mimosa eggs chilled, placed on a leaf of green salad.
Tips
For this recipe for mimosa eggs with fish eggs, you can use lumpfish, trout or shoursn eggs. The latter, a little bigger and above all frankly more expensive, will be the best to accompany your mimosa eggs.
