In all bistros, the egg-mayo is a true institution. You can present it in the simplest way, each half of the egg topped with a swirl of mayonnaise, but any other presentation is likely to approach gastronomy. Great chefs have taken it up again. In reality, this egg-mayo, borrowed in a sweeter version, is primarily distinguished by its presentation.
Eggs Cook the eggs for 9 minutes from the moment they boil. Rinse them under cold water before gently peeling them. Cut off the top (set it aside) and carefully remove the yolks (with a small spoon) without damaging the whites. At the base of the eggs, cut a tiny piece of the white so they can stand upright. Set aside two yolks to chop into "mimosa" for presentation.
Mouillettes
Peel and chop the white onions. Place them in a saucepan and sprinkle with sugar. Caramelize them over medium heat, stirring constantly. Once they are colored, pour in the white wine and let it evaporate completely. Then add the broth (from a cube or, better, from the leftover broth of your last vegetable soup, for example). Cover and let simmer for about half an hour. The liquid will have evaporated. Grill the slices of country bread, then spread the onion compote on top.
Sauces
Make the mayonnaise (preferably by hand) with the egg yolk, mustard, a teaspoon of vinegar, and sunflower oil. Crush two hard-boiled egg yolks in a mortar while pouring in olive oil in a circular motion, then add the capers without crushing them, until the sauce has the consistency of mayonnaise. Add the chopped green onions, chervil, chopped black olives, and a teaspoon of sherry vinegar. Reserve some capers, green onions, and olives for the final presentation.
Filling Fill the hollowed egg whites with the herb sauce. Close them by putting back the previously cut top. Place them upright in a nice dish. Coat the outside of the reconstructed egg with mayonnaise and decorate with finely chopped egg yolks, leftover capers, olives, and chervil leaves. Toast the onion bread under the broiler before serving.
0 servings
4
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