Eggs filled with green pesto filling - green pesto filling is made from spinach, basil, ricotta cheese and a little lemon juice. It is excellent to serve as part of breakfast or a snack.
Eggs stuffed with green pesto filling - Recipes and Cookbook online
Eggs stuffed with green pesto filling - green pesto filling is made from spinach, basil, ricotta cheese and a little lemon juice. It is excellent to serve as part of breakfast or a snack.
- 6 eggs (larger)
- 3 tablespoons of ricotta cheese
- 1 tablespoon of lemon juice
- sea salt
- beaver
- 1 tablespoon extra virgin olive oil (or more)
pesto mass:
- 3 teaspoons Parmesan cheese (grated)
- 1 bunch spinach (fresh)
- 1 bunch basil (fresh)
- 1 clove of garlic
- 1 tablespoon of pine nuts
- 1 cup olive oil
- Put the eggs in a deep pot and cover them with water, so that they are covered by water for at least 1 cm. Let the water boil and let it boil for about 2 minutes. Remove the pot from the heat source, cover, and let it stand for 12 minutes.
- While the eggs are in the covered pot, pour cold water into another pot, and add ice from the freezer. It's an ice bath for eggs. Immerse the eggs in an ice bath for 5 minutes. Then, soak the eggs for 30 seconds in still warm water from cooking. Peel and clean from the remains of the peel.
- Preparation of the pesto mass: add grated parmesan cheese, spinach, basil, garlic, pine nuts and a cup of olive oil to the blender. Process on medium speed, a few times, until the mass becomes even. If the mass is too dry, add a little more olive oil.
- Cut the boiled eggs in half. With a spoon, carefully remove the yolk and put it in a mixing bowl. Add the green pesto mass and ricotta cheese and mash well. Add lemon juice, salt, pepper and olive oil. Stir. If the mass is too dry, add a little more olive oil.
- Pour the pesto into a cake decorating bag. Arrange the boiled egg whites on a plate and carefully fill the gaps with the yolks. Eggs filled with green pesto filling should be served chilled, garnished with fresh basil leaves.
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