Mimosa-style eggs with diced aubergine

Mimosa-style eggs with diced aubergine
An alternative version of a classic!
People

recipe_people 6

Preparation Time

recipe_clock 10 min

Cooking Time

recipe_cooking 10 min

What you need for this recipe

Ingredients

All ingredients
  • 2 tins 1/6 (115 g) la belle-iloise diced aubergine and cod
  • 6 eggs
  • 12 red cherry tomatoes
  • 12 yellow cherry tomatoes
  • 6 small handfuls of mesclun salad
  • 2 pinches of chopped dill (or chopped coriander)
  • 1 pot Greek yoghurt
  • Olive oil and and red wine vinegar dressing
  • Pepper
Let's get started
Steps
  1. Hard boil the eggs, and then cool them.
  2. Make the sauce by mixing the yoghurt with the herbs and some good quality freshly ground pepper, keep chilled.
  3. Prepare each plate with a handful of dressed salad, 2 red tomatoes and 2 yellow tomatoes cut in half and arranged harmoniously.
  4. Remove the shells from the eggs and cut them in half.
  5. Take out the yolks and set them aside
  6. Fill each ½ egg with the diced aubergine and place them in the centre of the plate.
  7. Put a little sauce on each egg and serve the rest in a ramekin
  8. Press the yolks through a sieve and then sprinkle over the top of each plate.
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