Eggs "alia Monachile"
Hard-boiled eggs served with a sweet and tangy almond sauce.
Ingredients
- 4 Eggs (Large)
- 2 tablespoons Vinegar (White or apple cider vinegar)
- 1 tablespoon Sugar (Brown or white sugar)
- 15 Almonds (Chopped finely)
- 1 small piece Candied Citron (Finely chopped)
- 1 pinch Cinnamon (Ground)
- 1 pinch Cloves (Ground)
- 1 pinch Pepper (Ground black pepper)
- 1 pinch Salt
- 2 tablespoons Water (Optional, if sauce is too acidic)
- 1 teaspoon Flour (All-purpose, for thickening)
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SWEET ALMOND OMELET
This elegant Sweet Almond Omelet is a delightful twist on a classic breakfast dish, featuring the delicate flavor of almonds. The recipe combines fluffy eggs with a touch of cream, creating a rich and satisfying base. The omelet is then generously sprinkled with chopped almonds and powdered sugar, offering a delightful contrast of textures and a sweet, nutty flavor. Serve this comforting dish immediately for a truly special breakfast or brunch.
Instructions
- 1Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10 minutes. Drain and cool under cold running water. Peel and halve the eggs lengthwise.
- 2In a small saucepan, combine vinegar, sugar, chopped almonds, and candied citron. Bring to a boil over medium heat.
- 3Let the sauce boil gently for 2 minutes, then add cinnamon, cloves, pepper, and salt. If the sauce is too acidic, add a little water.
- 4Before removing from the stove, stir in flour to give body to the sauce. Cook for 1 minute, stirring constantly, until the sauce thickens slightly.
- 5Pour the sauce over the halved eggs and serve immediately.
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