A classic French bistro starter that is extremely easy to prepare, nice to look at, and delicious. This recipe is cost friendly and kids love them. You can also customize them with all sorts of ingredients, some people put fish eggs or even caviar on top, you could crumble some small pieces of fried bacon, pickled vegetables, smoked paprika powder...
Serving: 2 persons
Preparation time: 1 hour 30 minutes
Resting time: 30 minutes
2 large free range eggs
2 table spoons of Mayonnaise, you can use jar mayonnaise such as Hellmann's or do your own (Mayonnaise recipe can be found here)
Some leaves of lettuce, spinach or rocket for decoration
1 table spoon worth of finely chopped chive
Step 1 - Boil your eggs
Place your eggs in a pot filled with cold water.
When the boiling starts, count 11 minutes and remove your eggs from the pot.
Step 2 - Slice your boiled eggs in half and remove the eggs yolks, keep it though!
Step 3 - Prepare the filling
Crush the 2 egg yolks with a fork in a bowl.
Set aside a tiny bit of these crushed egg yolks for decoration at the end.
Mix your egg yolks with 2 table spoons of mayonnaise
Step 4 - Fill up your eggs
With a spoon or a a piping bag, fill the holes of your boiled eggs, right where the yolks used to be before you removed them.
Springle your eggs mimosa with some of the crushed egg yolks and finely chopped chive.
Enjoy! Bon appétit!