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Non-illustrated recipe

Mimosa Eggs à la Provençale

  • For : 4 servings
  • Time : 55 minutes
  • Difficulty : easy

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

Technical stages for Mimosa Eggs à la Provençale :

  • Boil the eggs in salted water for 10 minutes. Dip them then in cold water to shell 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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The essentials

To make this recipe, some of these items will be required:

Polyethylene pastry bags dispenser 51 x 30 cmPolyethylene pastry bags dispenser 51 x 30 cm 18.60 Euro
12 tubes box polycarbonate12 tubes box polycarbonate 41.41 Euro
InoxTerm 24h thermal food carrier - DenimInoxTerm 24h thermal food carrier - Denim 71.50 Euro
"Excellence" sauce pan without lid Ø 20 cm"Excellence" sauce pan without lid Ø 20 cm 37.81 Euro
Vacuum food saver 1 litreVacuum food saver 1 litre 11.90 Euro