The mimosa egg, one of the classics of our French gastronomy! But isn't it time to modernize this recipe a bit? This is what the chef Camille Dessolin of La Belle Assiette is proposing today with her revisited recipe for mimosa eggs.
A light, original and delicious starter!
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Recipe of the eggs mimosa, wasabi and coriander of Camille Dessolin
Ingredients:
3 eggs
1 egg yolk
a small glass of sunflower oil
wasabi
salt and pepper
coriander
black sesame seeds
Preparation:
Cook the eggs in boiling salted water for 10 minutes. Cool them in ice water and peel them.
Put the egg yolk (at room temperature), salt, pepper and wasabi in a bowl and mix. Add the oil spoon by spoon and whisk briskly. Repeat the process. Add a dash of vinegar to loosen the mayonnaise. Taste. Adjust the wasabi according to your taste. Chop the cilantro and add it to the mayonnaise.
Cut the eggs in half lengthwise. Remove the yolks and strain them through a sieve (or fine sieve, or mash with a fork). Mix 2/3 of the yolks with the mayonnaise. Set aside the rest.
Fill the eggs with the mayonnaise and sprinkle with the remaining yolks.
Finally, sprinkle with black sesame seeds and it's ready.
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