Similar to deviled eggs (only they're not "deviled"), these hardboiled eggs are filled with a mixture of tuna, mayonnaise, onion and some of the yolks. Strips of zucchini and red onion are strewn on top, and the remaining yolks are grated over the stuffed eggs to resemble mimosa flowers, which abound along the Mediterranean coast in Provence. Get creative and stuff your mimosa eggs with your favorite ingredients, such as crumbled bacon and blue cheese or chili powder and finely chopped, pickled jalapenos.
- 400 grams strong flour
- 180 grams milk
- 35 grams oil
- 22 grams sugar
- 1 teaspoon salt
- 1 cube yeast (brewer’s)
- 1 eggs (+ 1 egg yolk for brushing)
- ricotta cheese
- Dissolve the yeast and sugar in the warm milk.
- Prepare the dough by combining the flour, oil, egg, warm milk and yeast mixture, and the salt.
- Shape the dough into a ball and let it rest for approximately 1 1/2 hours. This step can also be carried out by using a bread machine.
- Once the dough has risen completely, roll it out into a loaf and cut it into 16 pieces, flatten the pieces with the palm of your hand, fill each piece with the filling and seal by pinching the ends closed and shaping them into round balls.
- Place the balls of dough, sealed ends down, into a 26 centimeter cake pan, slightly apart from each other, let the dough rest for 30 minutes. (The balls of dough should now be touching.)
- Preheat the oven to 180C.
- Brush with the beaten egg yolk and bake for approximately 30 minutes.
- Remove the bread from the oven and serve warm.