Delicious and healthy, here’s how to make Mimosa eggs, pink radish flowers and vegetable olive-rapeseed mayonnaise
Practical information
- Total time: 30 min
- Preparation time: 30 min
- Number of people: 4
- Difficulty: Easy
- Cost: Economical
- Type of cooking: No cooking
- Type: Entrance
- Category: Beverage
- Nutritional criteria: Antidiabetes, Low calories, Low GI, Gluten free, Lactose free,
Preparation
- Olive / rapeseed vegetable cream:
- Wash the parsley, peel the garlic clove and roughly chop them. Place them in the bowl of a blender
- with the soy drink, oil and a few pinches of salt.
- Mix for 20 seconds and add a few drops of lemon.
- The previously liquid mixture takes on a creamy consistency thanks to the acidity of the lemon, then stop mixing.
- Reserve in the refrigerator.
- Cook the eggs: cold salt water start and then for 7 minutes from boiling. Stop cooking in
- a cold water bath. Peel them and cut them in half lengthwise.
- Remove the yolks and place them in a deep container. Crush them with a fork, mixing with 1 to 2 tablespoons of vegetable cream.
- Garnish the hollow of the egg whites with this preparation, wrap and set aside in the fridge.
- Wash the radishes, keep 4 cm of tops. In each radish make 3 notches in one direction and 3 in the other, plunge them into a
- bowl of cold water so that they open like a flower.
- In each plate, place two half eggs, serve with three flower radishes and leave the rest of the vegetable mayonnaise available.
Health tips
the + Nutrition
Mayonnaise without egg is welcome in this recipe which already includes some. The rapeseed-olive duo provides very complementary mono and polyunsaturated fatty acids. This oil with an ideal lipid profile is to be favored every day at a rate of 2 to 3 tablespoons in all your seasonings and other non-cooking preparations.
