In the family of classics scoundrels of French cuisine, I ask ... The egg mimosa !
Cooking: 10 minutes
Preparation: 20 minutes
For 4 people
In a large quantity of salted boiling water , cook the peas for 5 minutes , cool and drain them.
Cook the eggs for 10 minutes, cool them and peel them. Cut them in 2 and separate the whites from the yolks.
Using a fork, mash the peas with the egg yolks , add the St Môret® , grind with salt and Espelette pepper .
Fill the egg whites with this preparation, add the spring onion and the fresh herbs .
Tip: you can have a few raspberry pieces for decoration and serve with a few slices of toast .
Also discover the fallafel-style scotch eggs .