Eggs mimosa with hibiscus

Oeufs mimosa à l'hibiscus

Eggs mimosa with hibiscus

  • People
    For 4
  • Preparation time
    25 minutes
  • Cooking time
    10 minutes
  • Winery pairing
    Le Rosé


  • 6 large eggs
  • 1 raw egg yolk
  • 25cl oil
  • 1 teaspoonful strong mustard
  • 5 sprigs of flat-leaf parsley
  • Salt & pepper
  • 50g red onion
  • 17ml cider vinegar
  • 45ml water
  • 1 tablespoonful salt
  • 2 tablespoonfuls superfine sugar
  • 50g dried hibiscus


Step 1. Eggs mimosa

  1. Cook the eggs whole for 10 min so that they hard-boil, then immediately plunge them into cold water.
  2. Strain, shell and halve them lengthways, then remove the yolks.
  3. Cover the white “hulls” in plastic wrap and keep in the fridge.
  4. Prepare a mayonnaise by mixing the raw egg yolk and the mustard. Add salt and pepper. Gradually pour in the oil, whisking constantly to obtain a firm mayonnaise.
  5. Crush 4 hard-boiled eggs with a fork. Mix them into the mayonnaise.
  6. Fill the white “hulls” using a piping bag.
  7. Blend in the dried hibiscus at top speed.
  8. Peel the onions, halve them vertically, and then cut them into half-moon shapes (approximately 5mm thick).
  9. Add the vinegar, sugar, salt and water to a saucepan. Boil it, add the onions and then
    turn off the heat.
  10. Leave to cool.

Step 2. Plating-Up

  1. Place the eggs on a serving dish.
  2. Put the two remaining egg yolks through a cheese mill and sprinkle them over the dish to obtain the “mimosa” effect. Put a pickle on top of each egg and sprinkle with hibiscus powder.

Mumm Le Rosé

Light-hearted Mumm Rosé reveals its charms as an apéritif, but the bright berry notes also complement a wide range of dishes, including simple seasonal starters such as seafood, fresh cheeses and salmon marinated with fresh cranberries.

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