Mimosa eggs with truffles
A French classic I learnt through my grand-mother... sublimed with Périgord black truffles
6 lettuce leaves
Fresh parsley and chive
1 small black truffle (Tuber Melanosporum)
1 egg yolk
1 tbsp Dijon mustard
The juice of half lemon
250 ml sunflower oil
Fleur de sel, ground pepper
INGREDIENTS (6 serving)
6 organic eggs6 lettuce leaves
Fresh parsley and chive
1 small black truffle (Tuber Melanosporum)
1 egg yolk
1 tbsp Dijon mustard
The juice of half lemon
250 ml sunflower oil
Fleur de sel, ground pepper
DIRECTIONS
Put eggs in cold water. Boil it 10 minutes.
Cool it in cold water. Shell eggs when cold.
Prepare a mayonnaise. All ingredients must be at room temperature!
Combine the egg yolk with the spoon of mustard. Drizzle the oil in stirring constantly. Add the lemon juice when the mayonnaise is stiff. Season.
Thinly slice 3 sprigs of chive and chopped parsley. Combine to the mayonnaise.
Grate all around the truffle but keep the best part that you will shave afterward to top the egg.
Add grated truffles to the mayonnaise.
Halve the eggs and remove the yolks. Crush the yolks with a fork. Add it to the mayonnaise.
Stuff the white with the mayonnaise and yolk mixture and arrange on a dessert plate covered with a lettuce leaf. Top with a slice of truffle on one egg.
Cool it in cold water. Shell eggs when cold.
Prepare a mayonnaise. All ingredients must be at room temperature!
Combine the egg yolk with the spoon of mustard. Drizzle the oil in stirring constantly. Add the lemon juice when the mayonnaise is stiff. Season.
Thinly slice 3 sprigs of chive and chopped parsley. Combine to the mayonnaise.
Grate all around the truffle but keep the best part that you will shave afterward to top the egg.
Add grated truffles to the mayonnaise.
Halve the eggs and remove the yolks. Crush the yolks with a fork. Add it to the mayonnaise.
Stuff the white with the mayonnaise and yolk mixture and arrange on a dessert plate covered with a lettuce leaf. Top with a slice of truffle on one egg.
