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Boiled eggs with parsley drizzle

Recipe from: 10/1/2003 12:00:00 AM
Ingredients 6
Servings 12


  • 6
    free range eggs
  • 15
    Italian parsley, leaves only
  • 15
    chives, chopped
  • 5
    white balsamic or white wine vinegar
  • 15
    olive oil
  • salt and milled pepper


Place eggs in boiling water and cook for three minutes.
Remove from heat, cover with a tight-fitting lid and allow to stand for a further three minutes.
Rinse eggs under cold water and peel gently.
Meanwhile, blend or pound remaining ingredients together and set aside.
Halve eggs and drizzle with parsley dressing just before serving.
Serves 12 as a snack and four to six as a salad.

Read more on: eggs

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