Mini Brioche Buns with Mimosa Eggs and Chives
Discover a sophisticated version of mimosa eggs, served in delicious mini brioche buns. This recipe combines the smoothness of a creamy filling with fresh chives and the softness of brioche bread, for a refined and irresistible result. Perfect for a chic appetizer, brunch, or tea-time, these bites are both easy to make and economical. An elegant twist that will delight all your guests with its balance of textures and subtle flavors.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Boil the eggs for 10 minutes, then plunge them into ice water. Shell them.
- 2
Cut the eggs in half, separate the whites from the yolks. Finely chop the whites.
- 3
Mash the yolks with a fork, add mayonnaise, salt, pepper and optionally mustard. Mix until smooth.
- 4
Chop the chives. Incorporate the chopped whites and chives into the yolk cream.
- 5
Preheat the oven to 160°C. Cut the buns in half and toast them in the oven for 2 minutes.
- 6
Fill the bun bases with the mimosa mixture using a piping bag or a spoon.
- 7
Close with the bun top. Sprinkle with paprika and reserved chives.
- 8
Serve immediately.
- For easy peeling, use eggs aged 7 to 10 days.
- The ice water bath is essential for bright yellow yolks without a grey ring.
- Prefer homemade mayonnaise for a notable difference in taste.
- Prepare the filling 2-3 hours in advance and refrigerate to let the flavors develop.
- Chop the egg whites very finely for a pleasant texture in the mouth.
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