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Oeufs Mimosa - Eggs Mimosa
Categories: Eggs, Anchovies, French, Entrée Yield: 4 servings |
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| 4 Eggs
3 Teaspoons Anchovy Butter Some Lettuce leaves |
Hard boil eggs. Put them under cold water, peel. Cut eggs in two lengthwise. Remove yolks and reserve 2 1/2. With a fork mash the rest with the anchovy butter. Fill each half of white with this filling. Dispose lettuce leaves in circle in a plate put the filled egg halves. Put the remaining yolks in a sieve and push them with a pestle. |
 Omelette à la Ratatouille Categories: Eggs, Vegetables, French, Summer Yield: 4 servings |
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| 1 cup ratatouille
8 Eggs 25 g Butter 1 tablespoon Oil Salt Pepper |
In a small pan, heat up the ratatouille leftovers. Beat the eggs into an omelette, add one tablespoon of water (to make it lighter), season. Heat the butter and oil in a skillet. Pour the eggs and immediately the ratatouille. Cook for 5 to 8 minutes, lifting it frequently with a spatula. |
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