Italian cuisine · Breakfast & Eggs

Uova Sode con Salsa Verde

Hard-boiled eggs with a Piedmontese herb sauce of parsley, capers, anchovies and white bread.

Ingredients · for 4 servings

• 8 eggs
• 1 bunch flat-leaf parsley
• 2 tbsp capers
• 6 anchovy fillets in oil
• 1 slice white bread
• 2 tbsp white wine vinegar
• 1 clove garlic
• 100 ml olive oil
• Salt, pepper

Instructions

1. Slide the eggs into boiling water and boil vigorously for 9 min, then plunge immediately into ice water and let cool completely.
2. Cut the crust off the white bread, sprinkle the crumb with the white wine vinegar, let soak for 5 min, then squeeze out lightly.
3. Pick the parsley leaves and chop very finely with the capers, anchovy fillets and garlic — chopping by hand keeps the sauce coarser and more attractive than a blender would.
4. Crumble the soaked bread, fold it into the herb mixture, and gradually stir in the olive oil until a thick, glossy sauce forms.
5. Season the salsa with pepper and only a little salt and let it sit for 10 min so the vinegar and anchovies meld.
6. Peel the eggs, halve lengthwise, arrange on a platter, and generously coat with the salsa verde; serve chilled.