Bord à Bord Recipes with organic seaweed from Brittany

Recipes of the sea

Mimosa egg surf and turf


La recette de l’oeuf mimosa aux algues est un délicieux plat rapide, sain, gourmand et iodé. Idéalement servi en apéritif à partager ou en entrée, nous avons revisité ce classique de l’oeuf mimosa en y incorporant les saveurs de notre tartare d’algues Provençal ! Retrouvez ci-dessous les ingrédients et la préparation de cette recette d’oeuf mimosa aux algues.

  • 15 min
  • 10 min
  • 10 min

Ingredients

Serves 4:
◦ 60g of Provençal (or classic) seaweed tartare
◦ 6 large eggs
◦ Seasonal salad

Preparation

First step:
◦ Boil the water with 1 tbsp white vinegar and 1/2 tbsp salt.
◦ Gently add the eggs (if they break, the vinegar will coagulate the white), and let cook for 10 minutes.
◦ Cool the eggs under cold running water (for 10 minutes), or by immersing them in a bowl of cold water.

Second step:
◦ Roll the eggs to break the shells, peel them and then cut them in half.
◦ In a bowl, mash the yolks along with the Provençal seaweed tartare using a fork, then season.
◦ Stuff the egg whites with this preparation, serve with a seasonal salad and vinaigrette… with seaweed!

The special trick

TOP TIP

Make a salad dressing with 1 tbsp of tartare, the juice of half a lemon, 1 tbsp of virgin oil of your choice and top it off with a dash of ground pepper.


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