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Fresh Tomato and Onion Stuffed Eggs

4 eggs, hardboiled
50 gr bread, stale
2 fresh plum tomatoes, diced
1 small onion, diced
15 basil leaves
1 teaspoon white wine vinegar
4 tbsp extra vergin oilve oil
salt and pepper to taste

Cut the onions into small pieces and plunge them into cold water for 10 minutes. Soak the bread slices in a bowl of water. Using your hands, squeeze out all the water from the bread and tear into small pieces. Do the same with the onions. Cut finely the tomatoes and basil. Mix the bread, onions, tomatoes and basil and season with 1 tbsp of white wine vinegar, 2 tbsp of extra vergin oilve oil, salt and pepper. Boil the eggs for about 10 minutes. Cool the eggs under running cold water.

Peel them and cut them in half, remove the yolks with a teaspoon and add it to the mixture. Stuff the eggs with the Panzanella. Prepare a Basil Sauce by washing and drying 10 basil leaves and whisk them with 2 tbsp of extra vergin olive oil, salt and pepper. Serve the stuffed eggs with the Basil Sauce.

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