Oeufs Mimosa

Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

Simply Delicious 2

Simply Delicious 2

By Darina Allen

Published 1990

  • About

Oeufs Mimosa may be served on a cold buffet, but be sure to garnish with prawns or shrimps in case anyone is allergic to shellfish.

Ingredients

  • 4 eggs (preferably free-range)
  • 4–8 shrimps or cooked prawns (depending on size)
  • salt and freshly ground pepper
  • ¼ pint (150 ml/generous ½ cup) home-made mayonnaise
  • a few lettuce leaves

Garnish

  • sprigs of watercress, a few whole shrimps or prawns

Method

Bring a small saucepan of water to the boil; lower the eggs gradually into the water one by one, bring the water back to the boil and cook for 10 minutes; pour off the water and cover the eggs with cold water. When cold, shell and cut in half lengthways. Sieve the yolks, reserve a little for garnish, mix the remainder with 3–4 tablespoons of home-made mayonnaise and taste for seasoning.

Put 1 or 2 cooked shrimps or prawns into each egg white and spoon some egg mayonnaise mixture into each one; round off the top to look like whole eggs. Then thin the remaining mayonnaise with hot water to coating consistency and coat the eggs carefully. Sprinkle with the reserved egg yolk.

Serve on a bed of lettuces and garnish with sprigs of watercress and a few whole shrimps or prawns.