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

Hard boiled eggs with a difference!

Large Saucepan, small saucepan, ovenproof dish or casserole.

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.
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.
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.