Hardboiled Eggs with Breadcrumb Topping
Is the cupboard bare? If you only have some eggs, stale bread and salad dressing to work with, try this lovely Italian family favourite. I got the idea from an Anna Del Conte recipe.
YOU WILL NEED
- 6 eggs
- 3 T (45 ml) olive oil
- 2 T (30 ml) Ina Paarman’s Balsamic Vinaigrette
- ½ t (2.5 ml) Ina Paarman’s Chilli & Garlic Seasoning
- 2 slices day old white bread, crumbed ± ¾ cup (180 ml)
- Ina Paarman’s Seasoned Sea Salt
- 3 T (45 ml) flat leaf parsley, chopped
Boil the eggs for 8 – 9 minutes until yolks are set. Cool and then peel under cold tap water. (See Ina’s Tip.)
Slice in half lengthways.
To prepare the topping, heat a frying pan and add the oil, Vinaigrette, Chilli & Garlic Seasoning and breadcrumbs.
Stir-fry the mixture until the crumbs are crispy. Add the chopped parsley.
Season the halved eggs with a little Seasoned Sea Salt and sprinkle the crumbs over the egg halves.
Non Vegetarian Variation
Stir-fry a few chopped up salami slices or bacon with the breadcrumbs.
Shelling boiled eggs
After 8 – 9 minutes drain off the boiling water and cover the eggs with cold tap water.
Crack the shells all over and leave the eggs in the water so that water leaks in under the cracked shells which will make it easier to peel the eggs, especially if you dip them in the water from time to time to float off the shells.