Pegged to the new book of cult and rakish recipes from his bistro Lazare Eric Fréchon, three-star chef at the Bristol, has exclusively shared with us his recipe to concoct your very own eggs mimosa , that will certainly make your Grannies pale with envy! Enjoy!
For 4 persons
Preparation time: 20 min
Cooking time: 10 min
Whip up the mayonnaise: in a deep dish, place the yolk, salt, pepper, mustard and Xérès vinegar. Mix well, then slowly pour the oil while whipping to make the mayonnaise rise.
Heat the water in a pan. When it comes to a boil, add the eggs and allow to cook for about 10 minutes so that the eggs are hard boiled. Pour cold water on them and peel.
Drain the box of tuna then crumble it up. Drain the crab.
Rinse the eggs in cold water, cut them in half and remove the cooked yolks. Set 4 aside, and mix the others with the mayonnaise.
Divide the mayonnaise into 3 bowls. In one bowl, add the shredded tuna to the mayonnaise (keep 4 nice slivers for the decor) ; in another bowl, mix the mayonnaise with the crab (keep 4 nice pieces for the decor).
Using a piping bag, garnish 4 egg white halves with plain mayonnaise nature, then grate on top the yolks set aside with a tea strainer. Garnish the 4 halves of egg whites with the tuna mix, and decorate the top with a sliver of tuna. Garnish the last halves of egg whites with the crab mix and top them off with a niece piece of crab.