hard cooked eggs with salsa cruda - martha st
| Measure | Ingredient |
|---|---|
| 6 larges | Eggs |
| 4 | Tomatoes, peeled, seeded, and diced |
| 2 | Cloves garlic, peeled and finely minced |
| 1½ tablespoon | Extra-virgin olive oil |
| Salt & freshly ground pepper | |
| Dash of balsamic vinegar | |
| 10 | Basil leaves, plus more for garnish |
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
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