Mimosa-style potatoes

• 8 baby potatoes
• 1 egg
• 1 egg yolk
• 1 tablespoon of Dijon mustard
• 18 cl sunflower oil
• 1 tablespoon olive oil
• 4 small gherkins (15 g)
• 2 teaspoons of finely chopped chives
• 1 tablespoon of cider vinegar
• Salt, pepper

#potatolovers

Wash the potatoes. Fill the water tank. Place the potatoes with the whole egg in its shell (rinsed if necessary) in the Easy Fry with the standard tray and start the STEAM programme for 20 minutes.

Fill a small bowl with cold water to cool the egg. When the programme has finished, remove the egg, leaving the potatoes in the standard tray, then plunge it into the cold water.

Start the STEAM programme again with the potatoes for 25 min. After cooking, check that they are cooked with the tip of a knife and adjust the time if necessary. Remove the potatoes and leave them to cool down. Make the mayonnaise. In a small bowl, whisk together the egg yolk and mustard, then drizzle in the sunflower oil to make the mayonnaise. When all the oil has been incorporated, set it aside to cool.

Cut the warm potatoes in half lengthwise. Using a small spoon, or a melon baller, scoop out the potatoes, leaving a half-centimetre layer of skin to form neat shells. Set the shells to one side for the rest of the recipe. Put the potato pulp in a bowl and mash it with a fork.

Remove the shell from the hard-boiled egg and cut it in half. Remove the yolk and mash it with a fork. Set the yolk aside to decorate your mimosa potatoes.

On a chopping board, use a knife to chop the cooked egg white and gherkins. Mix the egg white, gherkins, chives and mashed potato with the mayonnaise, cider vinegar and pepper.

Fill the potatoes with the mixture, forming a neat dome. Finish by sprinkling the crushed egg yolk over the top.

Enjoy!