Mimosa-style eggs with diced aubergine
6
people
10 min
preparation time
10 min
cooking time
All the ingredients
2 glasses of 105g 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
Let's get started
Total time
20 min
Preparation
10 min
Cooking
10 min
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Step 1Hard boil the eggs, and then cool them
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Step 2Make the sauce by mixing the yoghurt with the herbs and some good quality freshly ground pepper, keep chilled
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Step 3Prepare each plate with a handful of dressed salad, 2 red tomatoes and 2 yellow tomatoes cut in half and arranged harmoniously
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Step 4Remove the shells from the eggs and cut them in half
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Step 5Take out the yolks and set them aside
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Step 6Fill each ½ egg with the diced aubergine and place them in the centre of the plate.
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Step 7Put a little sauce on each egg and serve the rest in a ramekin
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Step 8Press the yolks through a sieve and then sprinkle over the top of each plate
Tips
You can also use the other spoonfuls or make a mix on each plate.
Other ideas
to capsize your taste buds
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