Pesto Eggs

Ingredients

• 4 Eggs (large, room temperature)
• 1 tablespoon White Vinegar (helps keep whites from leaking)
• 1 cup Ice Cubes (for ice bath)
• 1 cup Fresh Basil Leaves (packed, washed, stems removed)
• 2 tablespoons Pine Nuts (lightly toasted)
• 1/4 cup Parmesan Cheese (freshly grated)
• 1 clove Garlic (peeled)
• 3 tablespoons Extra-Virgin Olive Oil (for pesto)
• 1 pinch Salt (to taste)
• 1 pinch Black Pepper (freshly ground)

Instructions

1. Prepare Ice Bath

   Fill a large bowl with water and add enough ice cubes to make it very cold. Set aside.

   Time: PT2M

2. Boil Eggs with Vinegar

   Bring a saucepan of water to a gentle boil, add 1 tablespoon white vinegar, then carefully lower the 4 eggs into the water. Start the timer for 6 minutes for a soft‑boiled yolk.

   Time: PT6M

   Temperature: Boiling

3. Ice‑Shock the Eggs

   When the timer beeps, immediately transfer the eggs with the slotted spoon into the ice bath. Let sit for 2 minutes.

   Time: PT2M

4. Peel the Eggs

   Gently tap each egg on the counter and roll to loosen the shell, then peel under running water.

   Time: PT2M

5. Make the Basil Pesto

   In a food processor combine 1 cup fresh basil, 2 tbsp toasted pine nuts, 1/4 cup grated Parmesan, 1 peeled garlic clove, a pinch of salt and pepper, and 3 tbsp olive oil. Pulse until smooth.

   Time: PT5M

6. Remove Egg Yolks

   Using a clean syringe (or a small pastry bag), gently pierce the rounded end of each egg white and suction out the soft yolk, discarding or saving it for another use.

   Time: PT3M

7. Fill Eggs with Pesto

   Load the pesto into the syringe (or pastry bag) and carefully inject it into each egg white cavity, filling until the center is bright green.

   Time: PT3M

8. Serve

   Arrange the pesto‑filled eggs on a plate and serve immediately, or chill for up to 30 minutes if desired.

   Time: PT0M

Nutrition Facts

Calories

320

Protein

12g

Carbohydrates

5g

Fat

28g

Fiber

1g