I love a good challenge! Recently I participated in a North Indian cuisine challenge and today I am submitting these Roman Eggs to The Roman Recipe Challenge hosted by Natascha’s Palace. There is a long, rich history about Eggs in Roman cuisine. I’d never really thought about how they cooked in days long gone but did you know that eggs were one of the most expensive food items? So when they were presented at table they were a delicacy! A recipe for Soft Boiled Eggs with Pine Nut Sauce dates back to the 4th or 5th Century in a Roman cuisine cookbook collection, Apicius, specifically named after Marcus Gavius Apicius, who’s known as the first Gourmet. My recipe has been adapted for modern times and boy is it a delicious breakfast…I can see why they were delicacies!
Roman Eggs: Soft Boiled with Pine Nut Sauce
1/2 cup pine nuts
1 teaspoon honey
1 tablespoon Tamari soy sauce
dash fresh ground pepper
Note: the original recipe called for fermented fish sauce but I have substituted a dark soy sauce.
Place the eggs in a pot of water; bring to a boil and cook until soft boiled (3-4 minutes). Remove from heat, drain and rinse with cold water. Peel eggs and slice in half lengthwise.
Meanwhile, place the pine nuts and 1 cup water in another pot. Bring to a boil and boil for one minute. Drain pine nuts and place them in a food processor. Add the honey and the Tamari soy sauce. Pulse until as smooth as possible; scrapping the sides of the bowl between pulses. Scoop a tablespoon or so onto each soft boiled egg half and garnish with a few fresh pine nuts. Serve immediately.
This recipe was shared on Tickle My Tastebuds Tuesday, Senior Salon, Throwback Thursday, Foodie FriDIY, Fiesta Friday, Funtastic Friday and The Pin Junkie….go check it out then go visit some other great sites!