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Stuffed Eggs with String Beans, Pine Nuts and Lemon Thyme

cake August 12, 2016

These eggs look good and taste so good, they can be served as an appetizer or be a decorative addition to your brunch, are easy to prepare with all-year-round ingredients and very affordable. And last but not the least: kids love them and will want to help out! The filling of this recipe consists of green beans, toasted pine-nuts, thyme, lemon juice and hard-boiled yolk, but you can easily use other cooked vegetables (zucchini, spinach, etc.) and different herbs (basil, italian parsley, marjoran etc.).

photos coco zordan

The Recipe

Ingredients

4 large free-range eggs
80 gr. green beans
about 15 (toasted) pine-nuts
juice of 1/2 lemon
1 tbs (lemon) thyme leaves (or basil, or it. parsley)
2-3 tbs XV olive oil
salt and pepper

Directions

1. boil eggs for about 7 minutes

2. in the meantime clean and boil the string beans in lightly salted water. Drain and let cool down.

3. cool down boiled eggs in cold running water, remove shell, cut the top and remove yolk with the help of a butter knife or small spoon

4. in a processor or blender bowl add: the cooked green beans, thyme leaves, yolks, pine-nuts, lemon juice, olive oil, salt and pepper. Blend till it becomes a cream.