Eggs with Sage

Thursday, May 27, 2010

Serves 4.

4 eggs, 6 cloves of garlic, salted capers, parsley, sage, breadcrumb from 1 slice of white continental bread, vinegar.

Soak the breadcrumb in half-an-inch of vinegar for a quarter-hour. Blanch the garlic in water without any salt for 10 minutes. Hard boil the eggs for 7 minutes, allow to cool and shell them. Chop a tablespoon of rinsed capers, a spring of sage, the cloves of garlic and the breadcrumb (squeezed of excess moisture) in a blender. When the purée flows evently, season with a pinch of salt and papper. Pour the sauce onto a serving dish, lay the eggs cut into wedges on top and dredge with chopped parsley and sage.


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August 21, 2017 at 9:24 PM

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