@sadiksansvoltaire
Every year, Breast Cancer Awareness Month (October) helps raise awareness about breast cancer. To bring a little pink into your dining room and spark important conversations about this cause, why not try a themed mimosa egg recipe? Margaux Bellorgey, chef at Armande (we’ll be talking about it soon!) and Clara Gautier, co-founder of Champs Libres, are going full-on girl power! Together, they’ve crafted a mouthwatering savory recipe: beetroot-infused mimosa eggs. This limited edition will be available at their Paris locations from October 1st to 15th, with a portion of the proceeds donated to Ruban Rose, a breast cancer charity.
Ingredients
- 6 eggs
- 2 beetroots
- 1/2 bunch of tarragon
- 1/4 bunch of dill
- 250g grape seed oil
- 125g soy milk
- 50g apple cider vinegar
- 1 pinch of fleur de sel
- 1 grind of black pepper
- 1 teaspoon of maple syrup
- A few leek shoots
- A few purple shiso leaves
The Recipe
Boil the eggs for 8 minutes.
Cool them in cold water, then peel.
Blend the 2 beetroots with 200g of water to create a liquid, and soak the boiled eggs for 4 to 6 hours until they turn pink.
For the vegan mayo, blend soy milk, grape seed oil, and apple cider vinegar at the same temperature using an immersion blender. Add finely chopped tarragon and dill. Season with salt, pepper, and finish with maple syrup.
Plating
Cut the egg in half and top with a generous spoonful of herb mayo.
Garnish with leek shoots and purple shiso leaves.
Enjoy!
Also discover, the Zero-Waste Tarte Tatin Recipe by Benoit Castel and Crispy Fish: The Ultra-Indulgent Breaded Fish Recipe.
