Stuffed eggs

Name: Stuffed eggs
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Eggs; 30 g Pine nuts; 2 Tomatoes; 100 g Double cream cream cheese 2 teaspoons herb pesto (from the glass); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp several sprigs of basil

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Eggs
30 g Pine nuts
2 Tomatoes
100 g Double cream cream cheese 2 teaspoons herb pesto (from the glass)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp several sprigs of basil

Directions

1
Boil the eggs for about 10 minutes. Roast the pine nuts. Wash the tomatoes and remove the stalk. Cut the tomatoes into 8 slices and a few strips to garnish. Quench the eggs cold, peel and halve them. Remove the egg yolks from the halves and pass through a sieve. Mix with fish cheese, herb pesto and 1 tablespoon cold water. Season with salt and pepper. Pour the egg cream into a piping bag with a star-shaped spout and squirt into the egg halves. Place the filled halves on tomato slices and garnish with tomato strips. Cut some basil leaves into strips. Sprinkle pine nuts and basil strips over the filled eggs
2
Dishes. Valkyrie
3
Cutlery: Wilkens
4
Bowls: Fürstenberg
5
Napkin ring: Schwietzke