Green Eggs

This is one of those recipes that remind us of Easter, spring, and picnics on warmer days.
This simple and delicious recipe can be made as a snack or as a main dish accompanied by a salad of your choice, such as Russian salad.

Neuza Costa

5 March, 2024

Ingredients:

• 10 large eggs
• 1 small bunch of parsley, finely chopped
• 2 tablespoons of olive oil
• 1 teaspoon of vinegar
• Salt, to taste
• Pepper, to taste
• Plain wheat flour, as needed
• Bread crumbs, as needed
• Oil for frying

Instructions:

1. In a pot with hot water seasoned with salt, cook 8 eggs.
   After the water starts to boil, let them cook for 8 minutes.
   Once cooked, remove the eggs with a slotted spoon and place them in a bowl with cold water.
   Let the eggs cool and peel them.
2. Cut the eggs in half vertically.
   Gently detach the yolk from the white and, using a teaspoon, remove it.
   Be very careful not to break the white.
   Place the yolks in a bowl.
3. Season the yolks with salt and pepper.
   Add the olive oil, vinegar, and chopped parsley to taste.
   Crush everything well with a fork until it becomes a paste.
   Carefully fill the whites with the yolk paste and press down firmly.
4. Crack the remaining 2 eggs onto a plate and beat them with a fork.
   Dip the stuffed eggs in flour, shaking off the excess, then into the beaten egg, and finally, coat them in bread crumbs.
5. Fry the eggs on both sides in hot oil until they are golden brown.
   Once fried, remove the eggs with a slotted spoon to a plate lined with paper towels.
   This recipe can be served as a snack or as a main dish, accompanied by a salad.

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The IntenseFlavour team wishes you a bon appetit!