Ingredients

• 4 large whole eggs, plus 3 eggs beaten
• 2 cups fresh basil leaves, plus a few leaves for garnish
• 1/3 cup whole pine nuts, plus 3 tablespoons finely chopped
• 1/3 cup grated Parmesan
• 4 cloves garlic
• 1 cup olive oil
• 8 ounces ground turkey
• 1/4 cup breadcrumbs
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• Pinch garlic salt

Instructions

1. Place the 4 whole eggs in a pot and cover with water. Bring to a boil and boil for 10 minutes. Drain, rinse under cold water and peel. Set aside on paper towels to absorb excess water.
2. In a food processor, combine the basil leaves, whole pine nuts, Parmesan, garlic cloves, and 1/2 cup olive oil. Blend until smooth. Set aside.
3. Cover each boiled egg with one-quarter of the turkey by pressing the meat around the eggs.
4. Place the beaten eggs in a bowl. In a separate bowl, combine the breadcrumbs, flour, salt, black pepper, cayenne, garlic salt and chopped pine nuts.
5. Heat the remaining 1/2 cup olive oil over medium-high heat in a large skillet.
6. Dip each turkey-covered egg first in the eggs and then in the breadcrumbs, making sure the entire egg is encrusted with the crumbs.
7. Fry the eggs in the hot oil, cooking 3 to 4 minutes each side, turning them in the pan to make sure the entire egg has been cooked.
8. Once the exterior part of the eggs are brown, place on a paper towel to remove excess fat, and transfer to a plate. Drizzle the eggs with the pesto sauce and garnish with basil leaves.
9. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.