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Mediterranean Filled Eggs

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6 large large Eggs Egg
1 tbsp tbsp Pine nuts Pine nut
15 g g Black Olives Black Olives
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. Boil eggs in boiling water for 10 minutes and allow to cool. Lightly fry pine nuts in a dry pan and allow to cool.
  2. Finely chop olives and tomatoes. Clean and finely chop basil leaves and stems.
  3. 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.


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