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.
J'en veux !
Du 2 avril au 31 mai
Mimosa egg surf and turf
- Végétarien
- Sans gluten
- 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.