Przepisy
France Składniki (2 Porcje)
- 3 large eggs
- Small pack of basil
- 3 pitted Kalamata olives
- 15 ml (1 tbsp) extra-virgin olive oil
- 1 tsp cider vinegar
- Grinding of pepper
Wartości odżywcze (na jedną porcję)
Kalorie183 kcal
Tłuszcz16 g
Sód197 mg
Węglowodany2 g
Białko8 g
Fosfor114 mg
Potas89 mg
Wapń36 mg
Wskazówki
Boil the eggs for 8 mins then cool in cold water. Peel and halve. Scoop out the yolks. Put 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.