TikTok Pesto Eggs with Sorrel Pesto
Like most TikTok recipes, these TikTok Pesto Eggs with Sorrel Pesto are really simple and taste sooooo good! Apart from breakfast you will want them for lunch and dinner as well. The original recipe comes from thekitchn.com. It is super rich and requires a few additions, which can be great for a weekend breakfast. I adapted it and made a quick version to go every day. Also, with this amazing 5-element Sorrel Pesto you can easily skip all the other things.
Finally, because sorrel is foraged the pesto is probably the healthiest, cheapest, the most delicious and rewarding to make.
The preparation
To make a small jar of about 200g of pesto, use 3 generous handfuls of sorrel leaves, about 150-200grams of leaves. Rinse them well and chop roughly.
Roast 3-4 tablespoons of almond flakes on a dry frying pan until they turn golden. Make sure not to keep them too long otherwise they will burn and turn bitter.
The procedure
In a blender cup add the following ingredients:
- Sour sorrel leaves,
- Bitter a pinch of turmeric,
- Sweet 3-4 tablespoons of rapeseed oil, 3-4 tablespoons of olive oil (or just one of the two – depending on your preference), 3-4 tablespoons of almond flakes, 3-4 tablespoons of grated parmesan,
- Pungent 2-3 garlic cloves sliced, a pinch of cayenne, a pinch of black pepper.
Blend the ingredients until smooth and add:
- Salty a pinch of salt, if the paste is too thick, add a few drops of cold water.
Blend again and check the flavour. If there is a a flavour missing go around the cycle and add a little bit of each flavour to reach the one that is missing. For example at this point you should continue with sour – a few sorrel leaves or a few drops of lemon juice, bitter – a pinch of turmeric, sweet – a bit of oil, pungent – any of the pungent ingredient you feel is missing, salty – salt.
Serve the Pesto Eggs with Sorrel Pesto with bread of your choice. Take a look at other sorrel recipes: green borscht, Thai-style sorrel soup.
For other egg recipes see purple devilled eggs.
