|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
- 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.