Garlic stuffed eggs

Boiling the garlic makes it sweet and less pungent.

Ingredients

6 large	Eggs (Main)
10	Garlic cloves, mild, peeled (Main)
2 tsp	Capers, rinsed, drained and chopped
3 Tbsp	Extra virgin olive oil
3 Tbsp	Basil, finely chopped
1 tsp	White balsamic vinegar
1 pinch	Fresh herbs, to garnish

Directions

1. Place the eggs and garlic cloves in a medium saucepan and cover with water. Slowly bring to the boil — turning the eggs occasionally — and simmer gently for about 8 minutes. Scoop the garlic into a small bowl and cool. Drain the eggs and cover with cold water. Stand, until cool.
2. Peel the eggs and cut in half — horizontally if serving on a plate or crosswise if serving in containers or lettuce leaves. Scoop out the yolks into a small bowl. Add the garlic, capers and oil. Mash well to form a chunky mixture. Stir in the basil and vinegar then season.
3. Spoon into the egg white shells and garnish.

More garlic based recipes from Jan

• Spinach and garlic soup
• Broccoli salad with buttermilk dressing