Anchovy sauce and boiled eggs

Anchovy sauce and boiled eggs 5 1 Stefano Moraschini

Instructions

Dosing and ingredients

Shelled hard-boiled eggs, chop along with a big tuft of parsley and anchovies.

Put the pan on the heat with the butter and when it is melted add the chopped eggs, parsley and anchovies and do well season.

Ideal for whole boiled vegetables.

Calories calculation

Butter (376)
Anchovy fillets (27)
Parsley (10)
Hard-boiled eggs (186)

Calories amount per person:

149

Ingredients and dosing for 4 persons

2 hardboiled eggs
4 anchovy fillets
50 g of butter
1 sprig of parsley

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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