Eggs Mimosa
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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
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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
Make the Mayonnaise (1)
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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.
- Add a tablespoon of mustard to a teaspoon of apple cider vinegar (white vinegar works too).
- Add 2 tablespoons of oil and mix. You'll notice the emulsion is already starting to appear.
Make the Mayonnaise (2)
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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.
Make the Mayonnaise (3)
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- Continue to mix, whilst adding small quantities of oil until it's all gone.
- You'll notice the mayonnaise is starting to thicken.
- Add 2 teaspoons of lemon juice as well as salt and pepper to season.
- Set aside in the fridge.
Time to Cook the Eggs
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- Place the eggs in cold water in a saucepan. Bring to the boil and let simmer for 7 minutes.
- Immediately cool the eggs in cold water and allow to fully cool before peeling.
- Peel the eggs and cut in half.
Separate Egg Whites and Yolks
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- Scoop out the egg yolk, set aside.
- Mash/ crumble up the egg yolks. Set aside 1 tablespoon for decorating later.
Assembling
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- Finely chop the olives and coriander, add to the egg yolks.
- 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.
- Fill the hollowed out egg whites with the yolk mayonnaise mix.
Decorating
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- Place each egg half into a lettuce leaf. I used little gem lettuce as they are an idea size.
- Decorate with shreds of olives and coriander leaves.
Finishing Touches
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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.