Jammy eggs with a vivid parsley, caper, lemon and olive-oil sauce for toast or a composed lunch.
Prep
15 minutes
Cook
8 minutes
Serves
4 servings
Difficulty
Easy
At the Lello table
Jammy eggs with a vivid parsley, caper, lemon and olive-oil sauce for toast or a composed lunch. The recipe is written to keep the featured pantry ingredient precise and recognizable rather than overwhelming the plate.
Method
Lower the eggs into boiling water and cook for 7½ minutes; chill briefly and peel.
Finely chop parsley, capers and garlic. Stir in lemon zest, juice and olive oil.
Halve the eggs and spoon the salsa verde over them.
Cook’s notes
Taste before adding more salt; the featured pantry ingredient should remain clear and balanced.
Substitutions
To serve
Serve with country toast, bitter greens and extra sauce at the table.
Storage & make-ahead
Refrigerate leftovers in a covered container for up to 2 days.
