Alex
|
Eggs filled outEggs filled out, with anchovy and parsley
10 eggs
40 g butter, at room temperature
20 g parsley, chopped up finely
4 filets of anchovy, cut in 20 pieces
50 g capers
Boil the eggs and cool them down. Peel them and (cut in) halve.
Remove yolks carefully. Mix yolks (in a bowl) with the butter and parsley. Add salt and pepper.
Fill out the egg halves carefully (with a small spoon) with the mixture.
Put a piece of ansjovis and a few capers on each egg.
Old fashioned, simple but LC and delicious (personally I ditch the capers  )
|
