Get a boost of protein with eggs stuffed with basil and Kalamata olives. They’d work as a tasty lunch alongside a salad as well as being a healthy vegetarian snack
Prep:5 mins
Serves 2 – 3
3 large eggs½ small pack basil6 pitted Kalamata olives1 tbsp extra virgin olive oil1 tsp cider vinegar
STEP 1Boil the eggs for 8 mins then cool in cold water. Peel and halve. Scoop out the yolks.STEP 2Put 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.
