AIMEE FORTNEY'S GUACAMOLE EGGS
6 eggs, boiled
2 Tablespoons ricotta cheese
10 cherry tomatoes, diced (and seeds removed)
1/2 teaspoon cumin
1/2 teaspoon kosher salt
black pepper (to taste)
2 Tablespoons white wine (I used Trivento Amado Sur Chardonnay)
Cut the eggs in half and place yolks in a bowl. Add the avocado and all other ingredients and mix well. Spoon guacamole filling back into egg whites. Top with additional black pepper.
Promotional consideration provided by Publix and Trivento Amado Sur wine.