7-Minute Eggs with Beet and Treviso Pesto

7-Minute Eggs with Beet and Treviso Pesto

Makes 12

Ingredients

1/4 cup hazelnuts, toasted and crushed
1 cup beets, peeled and diced
1 cup treviso or radicchio, loosely packed
1/2 cup fresh basil, loosely packed
1 tsp freshly squeezed lemon juice
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
1/4 cup extra-virgin olive oil
6 large eggs

Method

Preheat oven to 400°F.

On a baking sheet, toss the beets with 1 tablespoon olive oil and roast for about 30 minutes, or until fork tender. You do not want them to be mushy, but still have a little bit of texture. Allow beets to cool completely before handling.

Meanwhile, place eggs in a large saucepan and cover with water by about an inch. Bring to a boil over medium-high heat. The moment the water begins to boil, immediately cover pot with a lid, turn off the flame, and set a timer for 7 minutes.

Have an ice bath ready (a large bowl with ice and cold water) to transfer eggs to once the timer goes off. Allow eggs to sit in ice bath for about 10 minutes.

To the bowl of a food processor, add roasted beets and pulse until crumbly. Add treviso, basil, lemon juice, salt, and pepper. Turn food processor on and pour in olive oil until the mixture comes together. Taste for seasoning.

Peel, rinse, then cut each egg in half. Spoon 1-2 teaspoons of pesto on each egg and, if needed, sprinkle with a bit of sea salt.