Hardboiled Eggs with Breadcrumb Topping

Serves 4

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’s recipe.

Recipe Category

Breakfast & Eggs, Junior Chef

Products in this recipe

Green Onion Seasoning, Classic Balsamic Vinaigrette, Seasoned Sea Salt

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You will need

Main Dish

6 eggs
3 T (45 ml) olive oil
2 T (30 ml) Ina Paarman’s Classic Balsamic Vinaigrette
1 t (5 ml) Ina Paarman’s Green Onion Seasoning
2 slices day old white bread, crumbed ± ¾ cup (180 ml)
3 T (45 ml) flat leaf parsley, chopped
Ina Paarman’s Seasoned Sea Salt (to taste)

Ina’s Tip

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.

Method

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, Green Onion 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.