Pesto on Eggs
A delicious and beautiful way to serve hard-cooked eggs. Pesto, hard-cooked eggs, smoked paprika, honey roasted pecans & Panko crumbs. Recipe inspiration: Southern Living
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6-12
hard-cooked eggs
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1-
cup
Italian parsley
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2-
cups
basil
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¼
cup
pine nuts
toasted
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¾
cup
freshly grated Parmesan-Reggiano or Pecorino Cheese
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3
cloves
garlic
crushed
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Pinch
of freshly grated nutmeg
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½
teaspoon
ground black pepper
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½-¾
cup
extra-virgin olive oil
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Sprinkle of salt
taste first and add only if needed
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For topping:
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Kosher salt
if desired
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Freshly ground black pepper
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Smoked Paprika
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Honey Roasted Pecans
minced. I love Fresh Gourmet Honey Roasted Pecan Pieces
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2
tablespoons
Toasted Panko bread crumbs
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Extra Virgin Oive Oil – for drizzling
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Follow directions for Hard-Cooked Steamed Eggs (http://www.simplysated.com/hard-cooked-steamed-eggs/).
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While eggs are cooking, prepare pesto by placing all pesto ingredients except olive oil in a food processor fitted with the metal blade. Pulse until mixture is coarsely chopped. While pulsing the mixture, drizzle in the oil until fully incorporated and smooth. Set aside. *See notes.
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Toast Panko crumbs by mixing the crumbs with ½-teaspoon olive oil. Place the crumbs on a baking sheet and place in a 400F oven for 3 minutes, stir, then cook for 1 minute or until crumbs are golden brown.
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Remove from pan to cool.
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Assembling the eggs:
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Cut each cooked & peeled egg in half lengthwise. Place a dollop of pesto on the yolk. Lightly sprinkle eggs with salt, pepper, smoked paprika, pecans and toasted panko crumbs. Drizzle with extra-virgin olive oil.
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Enjoy!
If not serving Pesto on Eggs immediately, place pesto in an airtight container until ready to use.
*Pesto can be refrigerated, in an airtight container, & covered by a thin layer of good olive oil, up to one week. It can be kept frozen up to 3 months. Again, be sure to add that thin layer of olive oil on top before freezing pesto.