Introduction: Eggs Mimosa

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About: Mini Chef is an aspiring French cook of a mere 10 years old and has been cooking since the age of 6/7. My parents control the account and you can even find them under Chalet Naturalys, showcasing their favouri…

Eggs mimosa are one of my favourite dishes to make either for a starter, snack or light lunch with a salad. They don't take long to make especially if you use store bought mayonnaise (I made my own mayonnaise this time). Whilst they are simple to make, they pack a punch of flavour with the olives and coriander.

I hope you enjoy them as much as I like making them.

Supplies

You only need a few ingredients to make such an interesting and tasty dish. Sometimes simple works just as well, especially if it's well executed.

INGREDIENTS:

  • Chicken eggs (1 per person)
  • Mustard
  • Cooking oil
  • Coriander
  • Black olives (12)
  • Ice gem letuce leaves
  • Quail eggs (optional)

UTENSILS:

  • Bowls / ramekins (several of various sizes)
  • Saucepan
  • Plates
  • Fork, knife, spoon
  • Serving plate

Step 1: Make the Mayonnaise (1)

Let's face it, homemade mayonnaise is so much tastier than store bought and it's actually really simple to do. This is how I make it to ensure your mayonnaise doesn't split.

  1. Add a tablespoon of mustard to a teaspoon of apple cider vinegar (white vinegar works too).
  2. Add 2 tablespoons of oil and mix. You'll notice the emulsion is already starting to appear.

Step 2: Make the Mayonnaise (2)

Add the egg yolk, mix thoroughly and mix in more oil. I add the egg yolk at this stage as I've found it less likely to split.


Step 3: Make the Mayonnaise (3)

  1. Continue to mix, whilst adding small quantities of oil until it's all gone.
  2. You'll notice the mayonnaise is starting to thicken.
  3. Add 2 teaspoons of lemon juice as well as salt and pepper to season.
  4. Set aside in the fridge.

Step 4: Time to Cook the Eggs

  1. Place the eggs in cold water in a saucepan. Bring to the boil and let simmer for 7 minutes.
  2. Immediately cool the eggs in cold water and allow to fully cool before peeling.
  3. Peel the eggs and cut in half.

Step 5: Separate Egg Whites and Yolks

  1. Scoop out the egg yolk, set aside.
  2. Mash/ crumble up the egg yolks. Set aside 1 tablespoon for decorating later.


Step 6: Assembling

  1. Finely chop the olives and coriander, add to the egg yolks.
  2. Spoon in some mayonnaise, just enough to nicely coat the egg yolks. Too much mayonnaise and you risk the filling slipping out of the eggs.
  3. Fill the hollowed out egg whites with the yolk mayonnaise mix.

Step 7: Decorating

  1. Place each egg half into a lettuce leaf. I used little gem lettuce as they are an idea size.
  2. Decorate with shreds of olives and coriander leaves.


Step 8: Finishing Touches

Garnish with the remaining 1 tablespoon of egg yolk reserved earlier.

Serve with soft boiled quail eggs for that egg-cellent contrast!

Makes a great apetizer to share with friends and family.