This (as always) VERY simple dish is perfect for these soaring temperatures, when quite frankly I just don’t feel like eating very much, never mind cooking!
It is great for a light lunch, and I have also served it up as an entrée (I have downsized to just half an egg per person on occasion, if there are lots of other courses to follow)
Strictly speaking this is not a true ‘Eggs Mimosa’ (but it is ‘Franglais cooking!) As Eggs mimosa use only the egg yolks (jaunes), but to call a dish ‘Egg Mayonnaise’ conjures up images of sandwich filler bought in a tub from M&S, so I am claiming ‘poetic license’
The eggs can be cooked in advance, (but I prefer them to be slightly warm) and I used canned Macedoine of vegetables, but you can also use frozen, or if you really have time on your hands – make your own.
‘Macedoine’ is the French for ‘Macedonia’ and this method of serving tiny cubes of a medley of vegetables (carrot, swede, green beans, peas, corn etc) is thought to have taken its name from the multi ethnic state of Macedonia.
It is very popular here in Parisian restaurants as an entree, but I always find that they tend to smother salads with far too much dressing, so I never opt for this.
I first sampled it whilst staying at a wonderful bed and breakfast in the Auvergne, which is my absolute favourite region in the country.
The region is surrounded by a chain of ancient volcanoes and parts of it remind me very much of Snowdonia in North Wales where I lived for almost 30 years. We usually stop here for a few days on our way back to the capital after holidaying further south.
On our first visit we had planned to have dinner in some nearby villages to sample the local cuisine, but the lady of the house tempted us with wonderful home sourced meats and vegetable, cooked to perfection and served at an intimate table for two in her gorgeous tranquil garden (she only has room for two guests, so you really are spoilt)
Therefore we never venture from her table in the evenings
Making this dish has made me want to return……..feast your eyes on these photos to understand why…………..
Per person as an entree
1 large fresh free range egg
1 tablespoon of ‘macedoine’ of vegetables
1 crisp lettuce leaf
A dessertspoon of mayonnaise (if you can, make your own it is worth it)
1 fine spring onion with green stalk
Freshyly ground sea salt and black pepper to taste
Boil the egg for 3 minutes until just set, slice in half and place on the washed lettuce leaf
Slice the spring onion and mix the white/pale green firm part with the Macedoine of vegetables and arrange at the side of the egg
Top the egg with a swirl of mayonnaise and garnish with the finely chopped green stalk of the onion (Or chives if you have some to hand)
Home-made Mayonnaise Ingredients
2 large free range egg yolks
½ pint/290ml extra light olive oil
1 crushed clove of garlic (optional)
1 teaspoon of Dijon mustard (optional)
1 teaspoon of white wine vinegar
1 teaspoon of lemon juice
1 teaspoon of freshly ground sea salt
A dash of white pepper (do not use black or it will alter the colour of the mayonnaise)
Mix the egg yolks, mustard, garlic, salt, pepper
Add the oil a few drops at a time, mixing thoroughly with a hand held whisk
As the texture begins to thicken add the white wine vinegar and lemon juice to ‘loosen’ and smooth the texture
Add the rest of the oil in a thin stream, mixing thoroughly all the time.
THE OIL MUST BE ADDED VERY SLOWLY – IF NOT IT WILL CURDLE – If this happens – do not panic – simply beat a fresh egg yolk in a clean bowl and gradually add the curdled mixture drop by drop.
Any unused mixture will keep in a sealed jar in the fridge for no longer than 24 hours.