Title: Hard Cooked Eggs with Salsa Cruda - Martha St
Categories: Egg Breakfast
Yield: 6 Servings

6	lg	Eggs
4		Tomatoes, peeled, seeded, and diced
2		Cloves garlic, peeled and finely minced
1 1/2	tb	Extra-virgin olive oil
		Salt & freshly ground pepper
		Dash of balsamic vinegar
10		Basil leaves, plus more for garnish

1. Place eggs in a pan of cold water; bring to a boil. Simmer over low heat for 7 minutes. Drain and cover with cold water until cool enough to handle. Peel and chill until ready to use. This will give you an egg with a slightly soft center.

2. Combine tomatoes with garlic, oil, salt and pepper to taste, and vinegar. Tear basil leaves into pieces and stir in. Store, tightly covered, for up to 2 days.

3. Serve the eggs with the sauce, garnishing with whole basil leaves.

Martha Stewart Living/June & July/93 Scanned & fixed by Di Pahl

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