Eggs with Nut Spread

Ingredients

• 12 eggs
• 200 g cashews
• 3 Carrots
• 2 shallots
• 3 tbsp olive oil
• Salt
• Pepper
• 20 g breadcrumbs (2 tbsp)

Instructions

1. 1.

   Pinch eggs and boil in water for 9–10 minutes until hard-boiled. Then shock in cold water and peel.

2. 2.

   Chop cashews and toast them in a dry pan over medium heat until fragrant. Remove and let cool.

3. 3.

   Peel carrots and grate finely. Peel shallots and finely chop.

4. 4.

   Heat oil in the pan. Sauté shallots over medium heat for about 3 minutes until translucent. Add carrots and sauté for another 3 minutes. Season with salt and pepper, remove from heat and allow to cool.

5. 5.

   Combine carrot mixture with breadcrumbs.

6. 6.

   Shape the carrot mixture into 12 flat discs, place one egg on each disc, wrap with dough, and coat with cashew crumbs.