Asparagus with a Mimosa Topping (A Hard Boiled Eggs Recipe)

Hard Boiled Eggs.

I have quite a few in the ole frig this morning.  What to do with these leftovers, what to do?   I’m a little bored of egg salad and deviled eggs, I wanted a NEW hard boiled eggs recipe.  Then it hit me.  Recently on a trip to Berkeley, DH and I  joined some friends at a local restaurant known as Café Rouge.  Mr. Denis ordered an appetizer which won the best ordered dish contest.  It was called Asparagus Mimosa.


Come to find out a mimosa is not just a champagne cocktail; it is also the name of a classic French topping of crumbled egg.  The crumbled hard boiled egg color resembles the mimosa flower.  Café Rouge’s version of Asparagus Mimosa consisted of toasted bread crumbs, crumbled bacon and hard boiled eggs.  It’s an accompaniment that turns simple asparagus into a fancy dish that wins menu ordering contests.  Here is how to make it.

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First we need hard boiled eggs. {On a side note, do not use brown eggs for dying Easter eggs.  They plum do not take kindly to color.  Epic fail on my part.  Don’t be me next year}

Place the eggs in a saucepan and add enough cold water to cover them.

Bring the water to a boil and immediately turn off the heat.  Place the lid on the pan.  Let the eggs sit in the pan for 12 minutes.

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Remove the eggs to a bowl of ice water and allow to rest.  The ice stops the yolk from turning shades of green, it keeps that yolk mellow yellow.  When the eggs are cool enough to handle, crack the eggs on each side and then roll them back and forth with your hand, breaking up the shell. Remove and discard the shell.

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Take your hard boiled egg and shred it through a fine sieve.

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Looking good, just like tiny yellow Mimosa flowers.

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If you don’t have a fine mesh grater, then just cut the eggs into a fine mince. Gently add a touch of salt and freshly ground pepper.

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Now onto the bacon. Throw it on the grill and cook it until crispy but not burnt.

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There you go.

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Now let’s make bacon bits.

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Think very small pieces.

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Grab some Thyme, remove the leaves from the stems.

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And mince those up well.

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Next, take one tablespoon of unsalted butter and melt it over low heat.

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Add your Panko bread crumbs, I found some with Italian seasoning. They were a good mix of flavor, see if you can find those.

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Toast them in the butter until crispy. Keep your eye on them so they do not burn.

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Now add your bacon bits,

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and Thyme

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Mix all together. Add a little salt and pepper to taste.

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  Now on to the asparagus.

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Cut off the tough ends of the asparagus and, if they’re thick, peel them.Asparagus Mimosa-009

Drizzle with olive oil and add yourAsparagus Mimosa-012

salt. Toss to coat the asparagus completely.Asparagus Mimosa-014

Spread the asparagus in a single layer. Roast the asparagus for 10 minutes, until tender but still crisp. {You could also roast them in an oven set to 425 for a few minutes}

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Now lets plate this dish. Place your grilled asparagus on a plate,

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top with the Bacon/Panko mixture.

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Then the sieved eggs.

Done. Asparagus Mimosa. Enjoy

Asparagus with a Mimosa Topping A Hard Boiled Eggs Recipe
Serves: 2-4
  • 2 eggs I bunch of thin asparagus
  • 6-7 pieces of bacon
  • 1 tsp sea salt
  • 1 tbsp butter
  • 1 tbsp Olive Oil
  • 1 tsp minced fresh thyme
  • ¼ Panko bread crumbs
  • salt and pepper to taste
  1. Boil two eggs by placing eggs in a saucepan and add enough cold water to cover. Bring the water to a boil and immediately turn off the heat. Place the lid on the pan. Let the eggs sit in the pan for 15 minutes. Remove eggs to an ice bath for 5 minutes. Peel the hard boiled eggs and grate through a fine sieve. {Or finely chop the egg yolks and whites}. Lightly toss the eggs with sea salt and cracked black pepper.
  2. Grill bacon until crispy. When the bacon is cool enough to handle, chop to the size of bacon bits.
  3. Heat a sauté pan with the butter. When it foams, add the bread crumbs and jiggle them in the pan until coated. Toast the bread crumbs until lightly browned then remove from the heat. Add thyme and bacon, mix. Season with salt and pepper to taste.
  4. Wash the asparagus and discard the woody ends. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 10 minutes, until tender but still crisp.
  5. Arrange asparagus in a neat kindling pile on a serving platter or dinner plates. Top with bacon mixture and then sieved eggs. Serve warm



  1. This sounds outstanding. I’m off to the store to get some bacon. Everything, including asparagus, is simply better with bacon. Thanks Sugar and Spice for helping me with my bushel of hard boiled eggs.

  2. I love asparagus and am always looking for fun new preparations. I am totally going to try this one out. Thanks for sharing!

  3. We made this Hard Boiled Egg Leftovers and Asparagus for lunch today. WOW WEEE! I can’t wait to hear about Cafe Rouge. One more thing, the best dish ordered game is something we do to! So rewarding to order the tastiest dish at the table.

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