Recipe courtesy of Laura Calder
Episode: Picnic
Print
Piedmont Eggs
Total:
8 hr 15 min
Prep:
15 min
Inactive:
8 hr
Yield:
6 eggs
Level:
Easy
Total:
8 hr 15 min
Prep:
15 min
Inactive:
8 hr
Yield:
6 eggs
Level:
Easy

Ingredients

  • 6 hardboiled eggs
  • About 2 cups/500 ml extra-virgin olive oil
  • 1 cup/75 g finely chopped fresh parsley
  • 1 head garlic, peeled and minced
  • 4 tablespoons/90 g tomato paste
  • 6 anchovies

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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