Uova alla Sarda
Preparation: easu
Prep: 25
Cook: 20
Serves 6

Hard boiled eggs with a difference!
  • 6 eggs
  • 1/3 cup olive oil
  • 4 tsp wine vinegar
  • 1 clove garlic, finely chopped
  • 2-3 sprigs parsley, finely chopped
  • 2 1/2 TBS soft breadcrumbs
  • salt
OO Large Saucepan, small saucepan, ovenproof dish or casserole.
  1. COOK room-temperature eggs in boiling water for 8 minutes. Cool them under cold running water, then shell them carefully and slice them in half lengthwise.
  2. PUT the oil, vinegar and salt to taste in a frying pan; add the eggs and cook over a low heat until the vinegar has evaporated, turning them carelully from time to time. Transfer them to a heated shallow serving dish, cut sides uppermost, and keep warm in a low oven.
  3. ADD the garlic and parsley to the oil remaming in the pan, and cook over a low heat for a few minutes, stirring. Then stir in the breadcrumbs, and when they are a golden color, spread the mixture over the eggs. Serve either at once, warm, or leave until cold.
From: Italian Regional Cooking (R)

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