Mediterranean Filled Eggs
- Boil eggs in boiling water for 10 minutes and allow to cool. Lightly fry pine nuts in a dry pan and allow to cool.
- Finely chop olives and tomatoes. Clean and finely chop basil leaves and stems.
- Cut boiled eggs in halves lengthways and remove the yolk. Use a fork to mix olives, tomatoes, basil, ricotta and egg yokes, season to taste with salt and pepper. Spread two teaspoons on each egg yoke. Garnish with basil and pine nuts.