Mimosa Egg with Bottarga Recipe

Ingredients:

1. 6 large eggs
2. 1/4 cup of onion, grated
3. 1/4 cup of fresh parsley, chopped
4. 1/4 cup of fresh mint, chopped
5. 2 tablespoons of extra-virgin olive oil
6. 1/4 cup of bottarga, shaved
7. 1/4 teaspoon of sea salt
8. 1/4 teaspoon of black pepper, freshly ground

Method:

1. Begin by cooking the eggs. In a medium-size saucepan, bring enough water to a boil to cover the eggs. When the water is boiling, add the eggs and boil for 6 minutes.
2. Once the eggs are done, transfer them into cold water to cool down. Peel the eggs and cut them in half lengthwise. Remove the yolks and place them in a bowl.
3. Mash the yolks with a fork and add in the grated onion, chopped parsley, chopped mint, 2 tablespoons of olive oil, sea salt, and freshly ground black pepper. Mix all the ingredients until smooth and creamy.
4. Spoon the egg yolk mixture into each egg half. Top with shaved bottarga and serve.

Verdict:

This Mimosa Egg with Bottarga recipe adds a unique twist to your ordinary deviled egg recipe. The combination of bottarga and fresh herbs creates a burst of flavor in your mouth. The dish is easy to make and is perfect as an appetizer or snack.

Serving suggestions:

Serve these Mimosa Eggs on a bed of fresh greens such as rocket or arugula for a light summer lunch. They also pair well with a refreshing glass of white wine. Enjoy!