The mimosa egg is an emblem of French gastronomy. And Cyril Lignac chose to revisit it in a very particular way. We’ll show you.
We all know the deviled egg. This dish is generally served as a starter in the canteen. And this has been the case for many years. In catering, this recipe is even considered a “bistro cuisine bestseller”. It is therefore quite natural that chef Cyril Lignac wanted to honor to this icon of French gastronomy.
In a new episode of the show All in the Kitchenthe culinary expert shared his gourmet and comforting version of this specialty. The television host offers you the mimosa egg in the form of a sandwich.
In addition to garnishing it with tuna and fresh cheese, the latter also crumbles it and sprinkle it on a slice of country bread. It is a real delight for the eyes and the taste buds.
This recipe is super simple and very fast to whip up, even if friends or family come over at the last minute.
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The ingredients
- 4 slices of country bread
- 4 fresh eggs
- 1 box of fresh cheese (St Môret or Kiri type)
- 1 can of tuna in oil
- 12 pickles
- ½ bunch of chives
- Olive oil
- 1 yellow lemon
- Espelette pepper
The steps to succeed in this incredible mimosa egg recipe by Cyril Lignac
Place the eggs in a pan of boiling water and cook for 9 minutes to obtain hard-boiled eggs.
Once cooked, peel them under water to avoid damaging them.
Cut them in half, then quarter lengthwise, before chopping them finely.
Place them in a container, season, add a drizzle of olive oil and mix gently.
In another container, mix the tuna with the cream cheese.
Pour in the juice of half a lemon and a pinch of Espelette pepper.
Cut the gherkins into small cubes after having divided them in half, then into quarters, and incorporate them into this mixture.
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Toast the bread slices.
Chop the chives and add them to the deviled egg mixture.
First spread the tuna and cream cheese mixture on the toasted toast, then add the deviled egg mixture.
Decorate with a sprig of chives and a lemon zest before serving.
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After training as a journalist at ESJ Paris and several experiences in the women’s press, I chose to combine my two passions: writing, cooking and more precisely…
