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Eggs Mimosa with Artichoke Tapenade

Eggs Mimosa with Artichoke Tapenade
  • Category

    Breakfast and Brunch

  • Cusine

    French, Provencal


6 eggs, hard boiled

3/4 cup chopped artichoke hearts

1/2 teaspoon capers, drained

4 pitted green olives, chopped

1 teaspoon minced chives or green onion greens, packed

1 teaspoon chopped fresh tarragon and/or parsley, packed

2 Tbsp mayonnaise

2 Tbsp grated Parmesan cheese, packed

1/8 teaspoon ground black pepper

Sprigs of mâche lettuce or baby spinach for garnish


the eggs in half lengthwise, remove the yolks and place in a bowl. Place the whites on a serving platter. a food processor, chop the artichokes, green olives, capers, chives, tarragon, and parsley, by pulsing a few times. In a medium bowl, break up one of the egg yolks with a fork. Stir in the mayonnaise until smooth. Stir in the chopped artichoke mixture, the Parmesan cheese, and black pepper. Use a spoon to carefully stuff each egg white half with the artichoke tapenade. Using the fine holes of a box grater, a microplane grater, or a rotary cheese grater, gently grate the egg yolks over the entire platter. Garnish with mâche or baby lettuce to serve. .