Roman Eggs: Soft Boiled with Pine Nut Sauce

| Linda

Roman Eggs: Soft Boiled with Pine Nut Sauce

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
4 eggs
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.

Enjoy!

Linda~

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!

We’ve created a Fabulous Fare Sisters Facebook page…Like us on Facebook. You can also check us out on Pinterest. Come join us in our food adventure!

Roman Eggs: Soft Boiled with Pine Nut Sauce

54 thoughts on “Roman Eggs: Soft Boiled with Pine Nut Sauce”

  4. Pingback: Week In Review: April 25th – April 29th, 2016 | Fabulous Fare Sisters

  6. Hello, I think I may have eaten this when I was working in Delhi but never knew what was in it. Thank you for enlightening me, i may have to give it a try. 😇p.s. I found you on the senior salon. 😇

    Liked by 1 person

    Reply

    1. Hi Ellen – That’s pretty cool! I’d never heard of it until Natascha’s challenge – but it was really very tasty! Thanks for coming on over for a visit from Senior Salon 🙂 🙂

      Liked by 1 person

      Reply

  8. This is such an interesting recipe Linda! I love the honey and pine nut sauce…I think I could eat that all by itself. Love this challenge Natascha came up with 😀 Great job!

    Liked by 1 person

    Reply

    1. Absolutely – I love soft boiled eggs with a hearty bread – toasted and slathered with a little butter – with the egg broken apart and dripping slightly …on top! Yum 🙂

      Liked by 1 person

      Reply

  22. Wow!!!!! Gorgeous!!! Love the photos!! It is interesting that eggs were a delicacy. But by seeing these I think that I should not be surprised! Do link your post with mine so that others see it too! 👍👍👍👍👏👏👏👏👏👏👏

    Liked by 1 person

    Reply

Leave a comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.