Eggs from the preserving jar with cooked ham, olives and thyme pesto

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Peel the onion and cut into fine cubes. Cut ham into cubes except for 1 slice. Heat 1 tbsp. oil, fry onion until translucent and add diced ham. Season with salt and pepper. Chop the olives, except for something to garnish.

2. 2

   Whisk eggs, season with salt and pepper. Mix ham and onion pan and olives and pour into 12 small preserving jars (100-125 ml capacity). Whisked eggs over them. Put the lid on top. Pour hot water into the fat pan of the oven and put the jars in. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-45 minutes. For the pesto, heat 1 tbsp. oil in a pan and roast the almonds in it while stirring. Wash the thyme, shake dry and pluck the leaves from the stalks, except for some garnish. Peel garlic and grate cheese. Finely chop garlic, almonds, thyme, cheese and 8 tbsp. oil with a hand blender.

3. 3

   oil in a pan and roast the almonds in it while stirring. Wash the thyme, shake dry and pluck the leaves from the stalks, except for some garnish. Peel garlic and grate cheese. Finely chop garlic, almonds, thyme, cheese and 8 tbsp. oil with a hand blender. Season to taste with lemon juice, salt and pepper. Take out ready glasses and garnish with ham, olives and thyme. Serve with pesto

Nutrition Facts

KCAL
210 kcal

CARBS
1 g

FATS
18 g

PROTEINS
11 g