Pesto on Eggs

  • Cook Time: 45min
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 6-12 hard-cooked eggs
  • 1-cup Italian parsley
  • 2-cups basil
  • ¼ cup pine nuts, toasted
  • ¾ cup freshly grated Parmesan-Reggiano or Pecorino Cheese
  • 3 cloves garlic, crushed
  • Pinch of freshly grated nutmeg
  • ½ teaspoon ground black pepper
  • ½-¾ cup extra-virgin olive oil
  • Sprinkle of salt (taste first and add only if needed)
  • For topping:
  • Kosher salt, if desired
  • Freshly ground black pepper
  • Smoked Paprika
  • Honey Roasted Pecans, minced. I love Fresh Gourmet Honey Roasted Pecan Pieces
  • 2 tablespoons Toasted Panko bread crumbs
  • Extra Virgin Oive Oil – for drizzling
  1. Instructions
  2. prepare pesto by placing all pesto ingredients except olive oil in a food processor fitted with the metal blade.
  3. Pulse until mixture is coarsely chopped. While pulsing the mixture, drizzle in the oil until fully incorporated and smooth. Set aside.
  4. 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.
  5. Remove from pan to cool.
  6. Assembling the eggs:
  7. 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.
  8. Drizzle with extra-virgin olive oil.
  9. Enjoy!