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Truffled Mayonnaise Mimosa Eggs & Black Truffle Crumbles
4
Convives
25
Préparation (min.)
10
Cuisson (min.)
Ingrédients
- 8 eggs
- 3 tablespoons of winter truffle mayonnaise by Plantin
- 1 to 2 teaspoons of black truffle shavings by Plantin
- 1 teaspoon of fresh lemon juice
- Finely grated lemon zest
- Chives or young shoots
- Fine salt and freshly ground pepper
A Refined Dish Elevated by Truffle
Seemingly simple, the mimosa egg transforms here into a more elegant version thanks to winter truffle mayonnaise and black truffle shavings. A fresh, fragrant recipe, perfect for a chic brunch, a festive starter, or a refined appetizer.
Cuisinez cette recette avec les produits Plantin
Préparation
Cooking the Eggs
Place the eggs in a pot of cold water. Bring to a boil, then cook for 9 to 10 minutes for perfect hard-boiled eggs. Immediately cool them in an ice water bath to stop the cooking and make peeling easier.
Preparing the Truffle Filling
Cut the eggs in half and remove the yolks. Mash them finely with a fork. Mix in the winter truffle mayonnaise, lemon juice, a pinch of salt, and a twist of pepper. Add the black truffle pieces and mix until you achieve a smooth and creamy texture.
Garnishing and Plating
Fill the egg whites with the mixture using a piping bag or a spoon. Sprinkle with additional truffle pieces and a bit of lemon zest. Serve chilled on a bed of young greens.
Astuce(s) du Chef Plantin
- For an even more refined version, add a thin slice of fresh black truffle on top at the time of serving.
- A drizzle of mild olive oil can also enhance the richness of the truffle mayonnaise.
