PRESSURE COOKED EGGS
1/2 bunch flat-leaf parsley, roughly chopped
1 small block Parmigiano Reggiano or Grana Padano
Sea salt flakes
Freshly ground black pepper
1. Place eggs into BELLA Multi-Cooker; set to COOK for 5 minutes. Once finished cooking, release pressure valve.
Remove lid and place eggs into ice water bath for 20 seconds, peel eggs.
2. Cut each egg in half and lay out on a flat plate, scatter with chopped parsley. Using a micro-plane,
grate the lemon and cheese over the eggs. Season with sea salt and ground black pepper.