Eggs Mimosa with Artichoke Tapenade
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Category
Breakfast and Brunch
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Cusine
French, Provencal
What do you need?
How to make?
Ingredients
6 eggs, hard boiled
3/4 cup chopped artichoke hearts
1/2 teaspoon capers, drained
4 pitted green olives, chopped
1 teaspoon minced chives or green onion greens, packed
1 teaspoon chopped fresh tarragon and/or parsley, packed
2 Tbsp mayonnaise
2 Tbsp grated Parmesan cheese, packed
1/8 teaspoon ground black pepper
Sprigs of mâche lettuce or baby spinach for garnish
Directions
the eggs in half lengthwise, remove the yolks and place in a bowl. Place the whites on a serving platter. a food processor, chop the artichokes, green olives, capers, chives, tarragon, and parsley, by pulsing a few times. In a medium bowl, break up one of the egg yolks with a fork. Stir in the mayonnaise until smooth. Stir in the chopped artichoke mixture, the Parmesan cheese, and black pepper. Use a spoon to carefully stuff each egg white half with the artichoke tapenade. Using the fine holes of a box grater, a microplane grater, or a rotary cheese grater, gently grate the egg yolks over the entire platter. Garnish with mâche or baby lettuce to serve. .