Recipes

Basil and olives eggs

easy
Origin: France

Ingredients (2 Servings)

  • 3 large eggs
  • Small pack of basil
  • 3 pitted Kalamata olives
  • 15 ml (1 tbsp) extra-virgin olive oil
  • 1 tsp cider vinegar
  • Grinding of pepper

Nutritional values (per serving)

Calories183 kcal
Fat16 g
Sodium197.0 mg
Carbohydrates2 g
Protein8 g
Phosphorus114 mg
Potassium89 mg

Directions

Boil the eggs for 8 mins then cool in cold water. Peel and halve. Scoop out the yolks. Put the basil, olives, oil, vinegar and a grinding of pepper in a small bowl. Blitz with a hand blender then add the yolk and roughly mash together. Spoon back into the eggs and keep in the fridge.