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Honeyed Roma Eggs

cheffd
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
soaking time 2 hours
Course Appetizer
Cuisine Roman

Ingredients
  

  • 4 Large Eggs
  • 2 oz Pine nuts
  • 2 oz White Balsamic Vinegar
  • 1 Oz Honey
  • 1/8 tsp Fresh Ground black pepper
  • 1/2 tsp Chopped Fresh Thyme and Parsley

Instructions
 

  • Boil the eggs in salted water with a splash of white or cider vinegar for 8 minutes. Cool fully in water, peel and cut lengthwise in half. Refrigerate until service time.
  • Soak the pine nuts in vinegar for at least 2 hours. They should soften nicely.
  • Blend the nuts, vinegar, honey, and seasonings in a blender until well pureed.
  • Serve the eggs either drizzled with the sauce or with the sauce on the side for dipping.
Keyword boiled, eggs, honey, Pine Nuts, roman