- Difficulty
- Easy Recipes
- Serves
- 12 people
- Breakfast
- June 13, 2016
Eggs the stuffed pestos.
PrintEggs the stuffed pestos
Ingredients
Scale
- large eggs of 6 pieces
- lemon juice 1 tablespoon
- cheese ricotta 3 tablespoon
- sea salt to taste
- pesto 2 tablespoons
- black ground pepper to taste
- olive oil 1 tablespoon
Pesto sauce:
- parmesan of 100 grams
- pine nuts of 50 grams
- leaves of spinach of 200 grams
- olive oil of 100 ml
- garlic 1
Instructions
- Boil eggs.
- Take out yolks and place them in a bowl. Add cheese ricotta and pesto sauce. If you do pesto crush pieces of parmesan in the blender, then add spinach, garlic and pine nuts and crush to uniformity. Mix olive oil until pesto becomes smooth.
- Knead yolks, ricotta and pesto a fork before receiving uniform mashed potatoes. Add lemon juice, salt and pepper and olive oil. If mix turns out too dry, add a little more olive oil.
- Place eggs on a dish and fill cavities with mix.
Step-by-step recipe
Step 1
Boil eggs.
Step 2
Take out yolks and place them in a bowl. Add cheese ricotta and pesto sauce. If you do pesto crush pieces of parmesan in the blender, then add spinach, garlic and pine nuts and crush to uniformity. Mix olive oil until pesto becomes smooth.
Step 3
Knead yolks, ricotta and pesto a fork before receiving uniform mashed potatoes. Add lemon juice, salt and pepper and olive oil. If mix turns out too dry, add a little more olive oil.
Step 4
Place eggs on a dish and fill cavities with mix.
