Description
These mimosa egg and chive verrines are a delightful and original way to serve eggs, perfect for breakfast or brunch.
Ingredients
Scale
- 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