One of the most iconic small bites in the world, just a little bit more spicy! In France they are highly loved and you can see them on the menu in all kinds of restaurants. From the simplest of brasseries and tabacs, served with a little mayonnaise and a sprinkle of chives, to the grandest, michelin starred adresses, topped with caviar and truffles. You choose what to top your eggs with, I went for pickled onions and crispy polka beet. If you can`t get hold of beets, radishes will be perfect.
Ingredients
- 2 x eggs
- ¼ x polka beet
- 2 tsp pickled onion
- 1 tbsp fresh coriander
- 1 ½ tbsp mayonnaise
- ½ clove garlic
- 1 tsp dijon mustard
- ½ tsp gochujang
- 1 pinch salt
- 1 pinch black pepper
- 1 pinch chili flakes
Method
- Hard boil the eggs, 10-12 minutes. Rinse in cold water and let cool completely.
- Slice the polka beet finely either with a sharp knife or mandolin. Keep in ice cold water to crisp up.
- Finely slice the pickled onion. You can use any type of pickled onion, store bought or home made varieties.
- Finely slice the coriander. Soft stems has just as much flavour as the leaves, so this is a great way to make use of them.
- Slice the eggs carefully "lengthwise" and remove the hard boiled yolks. Either push them through a sieve or crush them as finely as possible with a fork. Add the yolks to a little bowl. Here you can save 1/2 yolk in order to make the "mimosa topping" in the end.
- Mix the crushed egg yolks with mayonnaise, finely sliced pickled onion and coriander. Add grated garlic, gochujang (or any other chili paste you like), salt and black pepper to taste.
- Add the mayonnaise mixture back into the eggs by using a piping bag or two spoons.
- Top with fresh herbs (any herb you like, but more coriander is nice), polka beet, more pickled onion, salt and a little chili flakes. In order to make the "mimosa effect" just push a little hard boiled egg yolk through a sieve and sprinkle on top. Voila!
