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Eggs with Pine-Nut Sauce
Credit:
Chris Court
Recipe Summary
prep: 20 mins
total: 45 mins
Yield: Makes 18 egg halves
Ingredients
Ingredient Checklist
1/3 cup pine nuts, plus more for garnish
2 tablespoons plus 1 teaspoon white vinegar, divided
1 tablespoon honey
Coarse salt and freshly ground pepper
1/3 cup chopped inner celery stalks with leaves, plus more for garnish
1/4 cup lightly packed fresh mint leaves
1 tablespoon water
9 large eggs, at room temperature
Gallery
Eggs with Pine-Nut Sauce
Credit:
Chris Court
Recipe Summary
prep: 20 mins
total: 45 mins
Yield: Makes 18 egg halves
Gallery
Eggs with Pine-Nut Sauce
Credit:
Chris Court
Eggs with Pine-Nut Sauce
Credit:
Chris Court
Eggs with Pine-Nut Sauce
Recipe Summary
prep: 20 mins
total: 45 mins
Yield: Makes 18 egg halves
Recipe Summary
prep: 20 mins
total: 45 mins
Yield: Makes 18 egg halves
prep: 20 mins
total: 45 mins
prep:
20 mins
total:
45 mins
Yield: Makes 18 egg halves
Makes 18 egg halves
Ingredients
Ingredients
- 1/3 cup pine nuts, plus more for garnish
- 2 tablespoons plus 1 teaspoon white vinegar, divided
- 1 tablespoon honey
- Coarse salt and freshly ground pepper
- 1/3 cup chopped inner celery stalks with leaves, plus more for garnish
- 1/4 cup lightly packed fresh mint leaves
- 1 tablespoon water
- 9 large eggs, at room temperature
Directions
Combine pine nuts, 2 tablespoons vinegar, honey, and 1/2 teaspoon each salt and pepper in a saucepan, and bring to a boil over medium-high heat. Reduce heat to low, and let simmer 1 minute. Let cool, then transfer mixture to a food processor. Add remaining teaspoon vinegar, the celery and mint, and 1 tablespoon water and pulse until smooth, about 1 minute. Transfer to a bowl.
Place eggs in a large saucepan, cover with 2 inches water, and bring to a boil over high heat. Remove from heat, cover, and let stand 5 minutes. Drain eggs and transfer to a bowl of ice water. Let stand 2 minutes. Peel and cut each in half lengthwise. Top with sauce and garnish with pine nuts and celery. Sauce can be made 1 day ahead and refrigerated in an airtight container; remove from refrigerator 30 minutes before serving. Eggs can be boiled 1 day ahead and refrigerated, unpeeled.
Reviews
Add Rating & Review
4 Ratings
5 star values:
0
4 star values:
0
3 star values:
3
2 star values:
1
1 star values:
0
Reviews
Add Rating & Review
4 Ratings
5 star values:
0
4 star values:
0
3 star values:
3
2 star values:
1
1 star values:
0
Add Rating & Review
4 Ratings
5 star values:
0
4 star values:
0
3 star values:
3
2 star values:
1
1 star values:
0
4 Ratings
5 star values:
0
4 star values:
0
3 star values:
3
2 star values:
1
1 star values:
0
4 Ratings
5 star values:
0
4 star values:
0
3 star values:
3
2 star values:
1
1 star values:
0
- 5 star values:
- 0
- 4 star values:
- 0
- 3 star values:
- 3
- 2 star values:
- 1
- 1 star values:
- 0
All Reviews for Eggs with Pine-Nut Sauce
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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All Reviews for Eggs with Pine-Nut Sauce
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
