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Ingredients
| 6 large large | Eggs Egg | ||
| 1 tbsp tbsp | Pine nuts Pine nut | ||
| 15 g g | Black Olives
Black Olives (Pitted) | ||
| 40 g g | Dried Tomatoes Dried Tomato | ||
| 5 sprigs sprig | Basil Leaves Basil Leaf | ||
| 1 pinches pinch | Salt Salt | ||
| 75 g g | Ricotta Cheese Ricotta Cheese |
Mediterranean Filled Eggs
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20 min
(1)
Method
- Boil eggs in boiling water for 10 minutes and allow to cool. Lightly fry pine nuts in a dry pan and allow to cool.
- Finely chop olives and tomatoes. Clean and finely chop basil leaves and stems.
- Cut boiled eggs in halves lengthways and remove the yolk. Use a fork to mix olives, tomatoes, basil, ricotta and egg yokes, season to taste with salt and pepper. Spread two teaspoons on each egg yoke. Garnish with basil and pine nuts.
