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Basil & olive eggs New-recipe-icon

Get a boost of protein with eggs stuffed with basil and Kalamata olives. They'd work as a tasty lunch alongside a salad as well as being a healthy vegetarian snack

  • Prep: 5 mins
    Cook: 8 mins
  • Serves 3
  • Easy
  • Serves 3
  • Easy
  • Calories 137
  • Carbohydrates 0.3
  • Saturated Fat 2
  • Sugar 0
  • Protein 10
  • Fat 11
  • Fibre 0.2
  • Salt 0.45

Nutrition per serving

  • Calories 137
  • Carbohydrates 0.3
  • Saturated Fat 2
  • Sugar 0
  • Protein 10
  • Fat 11
  • Fibre 0.2
  • Salt 0.45

Ingredients

  • 3 large eggs
  • ½ small pack basil
  • 6 pitted Kalamata olives
  • 1 tbsp extra virgin rapeseed oil
  • 1 tsp cider vinegar

Method

  1. Boil the eggs for 8 mins then cool in cold water. Peel and halve. Scoop out the yolks.

  2. Put the the basil, olives, oil, vinegar and a grinding of pepper in a small bowl. Blitz with a hand blender then add the yolk and roughly mash together. Spoon back into the eggs and keep in the fridge.

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