Hard Cooked Eggs With Salsa Cruda - Martha St Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6 large: Eggs,
4: Tomatoes, peeled, seeded, and diced
2 Cloves: garlic, peeled and finely minced
1 1/2 tbsp: Extra-virgin olive oil,
Salt & freshly ground pepper,
Dash of balsamic vinegar,
10: Basil leaves, plus more for garnish
Directions:
1. Place eggs in a pan of cold water; bring to a boil. Simmer over
low heat for 7 minutes. Drain and cover with cold water until cool
enough to handle. Peel and chill until ready to use. This will give
you an egg with a slightly soft center.
2. Combine tomatoes with garlic, oil, salt and pepper to taste, and
vinegar. Tear basil leaves into pieces and stir in. Store, tightly
covered, for up to 2 days.
3. Serve the eggs with the sauce, garnishing with whole basil leaves.
Martha Stewart Living/June & July/93 Scanned & fixed by Di Pahl
Source from luhu.jp
low heat for 7 minutes. Drain and cover with cold water until cool
enough to handle. Peel and chill until ready to use. This will give
you an egg with a slightly soft center.
2. Combine tomatoes with garlic, oil, salt and pepper to taste, and
vinegar. Tear basil leaves into pieces and stir in. Store, tightly
covered, for up to 2 days.
3. Serve the eggs with the sauce, garnishing with whole basil leaves.
Martha Stewart Living/June & July/93 Scanned & fixed by Di Pahl
Source from luhu.jp