Boiled eggs with salsa verde on rye

Ingredients

For 1 serving

• Eggs2
• Parsley10 g
• Capers4 g
• Anchovies in oil1
• White wine vinegar1 teaspoon
• Extra virgin olive oil1 teaspoon
• Rye bread1

Contains: gluten, eggs, fish, sulphites,

Method

1. Bring a small pan of water to the boil, lower in the eggs with a spoon and cook for 9 minutes over medium heat, until the yolks are firm; cool them in cold water and peel.
2. Meanwhile wash and dry the parsley, keeping only the leaves; rinse the capers and drain the anchovy.
3. Finely chop the parsley, capers and anchovy with a knife, then stir in the oil and vinegar until the green sauce is thick and glossy.
4. Halve the eggs, spoon the sauce over them and serve with the rye bread.