Easter is this Sunday and if you’ve already had enough of brightly-colored hardboiled eggs, we’ve got you covered. Just in time for Easter breakfast we’re reposting an ancient Roman egg recipe that had the Romans begging for seconds. Click here for all of the scrumptious details about Ancient Roman Eggs in Pine Nut Sauce or jump right to the recipe below!
Eggs in Pine Nut Sauce
Recipe adapted from Pass the Garum
- 4 Eggs
- 5 ounces of pine nuts
- 1 teaspoon of honey
- 1 tablespoon of red wine vinegar
- 1/2 teaspoon of pepper
- 1 tablespoon of Liquamen or salt
- Soak the pine nuts in water for several hours to soften them – this will help us make the sauce later. If you want to be that bit more decadent, soak them in white wine to add some subtle flavor to the dish.
- Pine nuts suitably soaked, drain them and add them to a mortar (or food processor) with the honey, red wine vinegar, pepper and liquamen. Crush, crush, crush. You can make the ‘sauce’ as smooth as you like.
- Sauce prepared, it’s time to poach the eggs. For a good no-nonsense video explaining how to do this, click here. Otherwise:
- Add a few inches of water to a saucepan and bring this to a gentle simmer.
- Once the water is simmering away, add a little bit of white-vinegar. Don’t let the water boil.
- Crack an egg into a small bowl or ramekin.
- Stir the water in circles to create a vortex. As it swirls, gently pour the egg from the bowl/ramekin into the water. You need to be gentle to prevent it falling apart.
- 4 minutes later and the egg is done. Take it out of the pan with a slotted spoon and set it into your serving dish.
- With the eggs arranged in the dish, spoon the sauce over each egg and enjoy!