Nutrition Facts
4 servings
4
Recipe for Lily of the Valley Eggs with Wild Garlic Pesto
Today, I opted for "lily of the valley eggs" instead of mimosa eggs... A little nod and above all a little delight!
Ingredients
6 Organic egg
12 Olive oil
100 Wild garlic leaves
45 Pine nut
60 Almond powder
60 Grated Parmesan
1 Menton lemon juice
1 pinch Flower of salt
Ground pepper
Directions
1
Cook the eggs for 10 minutes in a pot of salted boiling water. Drain them and let them cool.
2
In the meantime, wash the wild garlic leaves and blend them with the parmesan, pine nuts, almond powder, and olive oil until you achieve pesto.
3
Peel the eggs, cut them in half, and carefully remove the yolks. Blend the yolks with the pesto, season to taste. Stuff each half of the egg white with a tablespoon of the yolk pesto mixture.
4
To finish, add a touch of balsamic elixir and halved cherry tomatoes. ENJOY YOUR MEAL!
Ingredients
Ingredients
6 Organic egg
12 Olive oil
100 Wild garlic leaves
45 Pine nut
60 Almond powder
60 Grated Parmesan
1 Menton lemon juice
1 pinch Flower of salt
Ground pepper
Directions
Directions
1
Cook the eggs for 10 minutes in a pot of salted boiling water. Drain them and let them cool.
2
In the meantime, wash the wild garlic leaves and blend them with the parmesan, pine nuts, almond powder, and olive oil until you achieve pesto.
3
Peel the eggs, cut them in half, and carefully remove the yolks. Blend the yolks with the pesto, season to taste. Stuff each half of the egg white with a tablespoon of the yolk pesto mixture.
4
To finish, add a touch of balsamic elixir and halved cherry tomatoes. ENJOY YOUR MEAL!
Notes
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