Simply made by hard-boiling and separating free-range eggs, you can serve these verrines in small drinking glasses, martini glasses or similar. This recipe is an adaptation of Oeufs mimosa en verrine from the September issue No, 135 from Cuisine et Vins de France Magazine.
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‘Mimosa’ Egg and Chive Verrines
- Total Time: 30 minutes
- Yield: 2 servings 1x
Description
These mimosa egg and chive verrines are a delightful and original way to serve eggs, perfect for breakfast or brunch.
Ingredients
- 3 large free-range eggs
- 1/2 tsp curry powder
- 1 heaped tsp medium Dijon mustard
- 1 tbsp fromage blanc or low-fat thick Greek yogurt
- 1/2 tsp wholegrain seeded mustard
- 1 tsp lemon juice
- 3 tsp finely diced chives
- Salt, to taste
- White vinegar, for boiling
Instructions
- Bring a saucepan of salted water to a boil and add a dash of white vinegar.
- Carefully place the eggs into the boiling water and hard boil them for 10 minutes.
- Remove the eggs from the boiling water and immediately place them into a bowl of iced water to cool.
- Once cooled, peel the eggs and separate the yolks from the whites.
- Finely chop the egg whites and set aside.
- In a bowl, mash the egg yolks with curry powder, Dijon mustard, fromage blanc or Greek yogurt, wholegrain mustard, lemon juice, and salt to taste until smooth.
- Gently fold in the chopped egg whites and 2 tsp of the finely diced chives.
- Spoon the mixture into small drinking glasses or martini glasses for serving.
- Garnish with the remaining tsp of chives before serving.
Notes
- Serve these verrines in small drinking glasses or martini glasses for a stylish presentation.
- You can substitute fromage blanc with low-fat thick Greek yogurt if preferred.
- Ensure the eggs are cooled in iced water immediately after boiling to make peeling easier.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2
- Sodium: 200
- Fat: 10
- Carbohydrates: 3
- Fiber: 0
- Protein: 12
- Cholesterol: 375
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Frequently Asked Questions
Why add white vinegar to the boiling water when cooking the eggs?
A dash of white vinegar in the boiling water helps the egg white firm up quickly if any shell cracks during cooking. The instructions also call for salted water, so the combination seasons the eggs slightly and reduces the risk of cracking. 
What is fromage blanc, and what does the recipe suggest if I can’t find it?
Fromage blanc is a fresh, creamy French cheese with a mild tang — it gives the yolk mixture a light, smooth texture. The recipe explicitly states you can substitute low-fat thick Greek yogurt if fromage blanc is unavailable.
Why cool the eggs in iced water immediately after boiling?
Plunging the hard-boiled eggs into iced water stops the cooking instantly and contracts the egg slightly away from the shell, which the notes confirm makes peeling much easier and keeps the whites firm for neat chopping.
