Egg mimosa (Oeufs mimosa)

Eggs mimosa (Oeufs mimosa) are a traditional bistro recipe.

They make a delicious and easy starter that you can prepare in advance.

Serves: 4 - Prep time: 10 mins - Cook time: 15 mins

Equipment:

• Small saucepan
• Cutting board
• Knife
• Deep plate
• Prep bowl
• Fork
• Platter

Ingredients

• 4 large eggs
• 1/2 C Homemade mayonnaise, (or store-bought)

Directions

1. Place the eggs in a small saucepan, and add enough water to cover by 1-inch. Bring to a boil and cook for 10 minutes.
2. Carefully drain the eggs. Crack them by rolling them against the table. Transfer to a bowl of cold water.
3. When the eggs are cool enough to handle, peel and rinse, cut lengthwise, then separate the whites from the yolks. Place the empty egg white halves on a platter and set aside.
4. In a deep plate, crumble the yolks with a fork. Transfer half of the crumbled yolks to another dish and set aside.Add the mayonnaise to the deep plate of crumbled yolks and mix well.
5. Fill each egg white half with the yolk-mayonnaise mixture, then sprinkle each filled egg with the rest of the crumbled yolks.
6. Pepper to taste.