Recipe of egg
Non-illustrated recipe

Mimosa Eggs à la Provençale

  • For : 4 servings
  • Time : 
  • Difficulty : 

Ingredients for Mimosa Eggs à la Provençale :

  • 6 eggs
  • 150 g stoned black olives
  • 70 g canned tuna in oil
  • 6 anchovy fillets in oil
  • 2 tablespoons capers
  • 1 teaspoon Dijon mustard
  • 5-6 tablespoons brandy
  • grey pepper
  • juice of a lemon
  • a couple of lettuce leaves
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Technical stages for Mimosa Eggs à la Provençale :

  • Boil the eggs in salted water for 10 minutes. Dip them then in cold water to them more easily. When completely cooled, shell and halve them. Remove the yolks gently.
  • Crush the olives to a smooth paste. Add the tuna and keep mashing to a perfectly homogeneous mix. Combine then with the mustard, and gradually with the oil and brandy: the mix should be creamy. Season with pepper and lemon juice.
  • Shape this paste in little domes inside the egg whites, using a spoon or of crimpled pastry bag. Sprinkle with the sifted yolks.
  • Put the eggs in a dish with a bed of lettuce and serve with fresh bread and butter.
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