Piedmont Eggs

TOTAL TIME: 8 hr 15 min
Prep: 15 min
Inactive Prep: 8 hr
Cook: --
 
YIELD: 6 eggs
LEVEL: Easy

ingredients

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Directions

Put the hardboiled eggs in a bowl. Beat together the oil, parsley, garlic, tomato paste and anchovies, and pour over the eggs. Cover and refrigerate overnight. Put an egg on each plate, spoon over some oil, eat with crusty bread.

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4

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  • on October 07, 2013

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    This is so so so good.. I love simple rustic foods like this. Don't skimp on the anchovies as they add the necessary saltiness. The sauce is a perfect dip for crusty bread, just make sure to let it get to room temperature first. Use a high quality extra virgin olive oil as well :

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  • on August 07, 2013

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    I tried this recipe a year ago. It was delicious. Since there were so many eggs, I gave some to my Husbands Parents who eat fish several times a week. They loved them. Since I have too many eggs stockpiled in my refrigerator, I will be making several batches today. For my taste, I will be using half of the anchovies the recipe calls for. The sauce is delicious with bread. I wish you had new episodes of your program Laura. I love trying your delicious recipes. ❤

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  • on May 27, 2012

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    I attempted to make this recipe and it just didn't come out at all. The eggs just tasted like eggs. No flavor from the other items. They were just softer to the point of mushy.

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