Wednesday 13 February 2013

Eggs Mimosa Recipe

This is a classic and simple recipe for a starter that makes an excellent dish for Valentine's day.

Despite coming from the Cordon Bleu cookery book, this is very simple to make and ideal for any egg-lover out there.

Eggs Mimosa



4 large, hard-boiled eggs
170g (6 oz) prawns (shrimp), cooked, peeled and coarsely chopped
300ml thick mayonnaise
watercress, to garnish


Once the eggs have cooled peel them. Split each egg in half lengthways then scoop out the yolks. Carefully push half the yolks through a fine-meshed sieve into a bowl.

Add the prawn pieces then mix together and add 2 tbsp of the mayonnaise to bind.

Arrange the egg whites on a serving dish. Fill the egg yolk hollows with the prawn mixture.

Take the remaining mayonnaise and thin slightly with 1 tbsp hot water. Use this mixture to coat the eggs.

Place the remaining egg yolks in a strainer and holding over he eggs, push through with the back of a spoon to dust the eggs.

Serve garnished with the watercress.

For a Complete Valentine's Day meal, you can choose from the recipes presented on this blog:


Other Recipes:
Chocolate Truffles (to serve with coffee)

For hundreds more Valentine's day recipes, and a brief introduction to Valentine's day please visit the Celtnet Valentine's day recipes and Food page.

No comments:

Related Posts Plugin for WordPress, Blogger...

Popular Posts