Green Eggs

Neuza Costa

5 March, 2024

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.

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. 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.

   Mark as done
2. 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.

   Mark as done
3. 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.

   Mark as done
4. 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.

   Mark as done
5. 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.

   Mark as done

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