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Eggs Mimosa |
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MAKES TWENTY |
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If you want to prepare the mimosa garnish in advance
keep it in the refrigerator. Do not combine the egg
white and yolk at this stage, but store in separate,
airtight containers. |
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Ingredients
12 eggs, hard-boiled and peeled
2 ripe avocados, halved and stoned (pitted)
1 garlic clove, crushed
1 tbsp olive oil |
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1. |
Reserve two
of the hard-boiled eggs and halve the remainder.
Carefully remove the yolks with a teaspoon.
Blend them
with the avocados, garlic and oil.
Add freshly ground
black pepper and salt to taste.
Spoon or pipe the mixture into the halved egg whites using
a piping (pastry) bag with a pipe star nozzle. |
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2. |
Sieve the remaining egg whites and sprinkle over the
filled eggs.
Sieve the yolks and arrange on top.
Arrange the filled egg halves on a serving platter.
Serve garnished with black pepper and basil leaves. |
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