Parsleyed Eggs

1. 1

   Simmer eggs slowly for 10 to 15 minutes.

2. 2

   With a serrated edged knife, chip the eggshell carefully along lengthwise all the way around, then gently slice the eggs in half.

3. 3

   (thus keeping the cooked egg in its half-shell) Then gently scoop out the egg.

4. 4

   Wash and fine chop the parsley.

5. 5

   Chop the egg very fine (pastry-cutter does the job well) and mash with 4 T. of softened butter.

6. 6

   Add the chopped parsley and salt and pepper to taste.

7. 7

   Carefully stuff back into the empty shells.

8. 8

   Melt rest of the butter on low heat and fry the eggs for about 10 minutes or until nice and brown.

9. 9

   They are served in the shell and can be eaten direct from the shell or taken out.

No additional tips available.