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!
- 4 eggs + 1 egg yolk
- 25 cl of sunflower oil
- 2 tbsp. fish eggs
- 1 C. mustard
- salt pepper
Preparation 15 mins
Cooking 10 minutes
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.
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.
When the mayonnaise has risen, cut the cooled hard-boiled eggs in half lengthwise, and remove the egg yolks.
Crumble half of the egg yolks and add them to the bowl of mayonnaise. Salt, pepper and mix.
Garnish the egg whites with this mayonnaise filling, then cover with the remaining egg yolk crumbs.
Drop 1/2 c. coffee fish eggs on each egg.
Place in the refrigerator at least 30 minutes before the meal.
Serve your mimosa eggs chilled, placed on a leaf of green salad.
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.