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Stuffed eggs with anchovies and parsley
A tasty Dutch recipe. The appetizer contains the following ingredients: fish, eggs, butter (at room temperature), fresh parsley (flattened (20 g), finely chopped), anchovy fillets (cut into 20 small pieces) and capers (a 100 g).
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Ingredients
Directions
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Put the eggs in a pan with cold water and bring the water to the boil.
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Cook gently for 8 minutes on low heat.
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Remove the eggs from the pan and rinse them under cold running water.
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Peel the eggs and halve them.
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Carefully peel the egg yolks out of the eggs.
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Mix them in a bowl with the butter and the parsley.
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Season with salt and (freshly ground) pepper.
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Fill the half-eggs carefully with a spoon with the butter-egg yolk mixture.
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Place a piece of anchovies and a few capers on each half-day..
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Nutrition
55Calories
Sodium26% DV635mg
Fat6% DV4g
Protein8% DV4g
Carbs20% DV60g
Fiber56% DV14g
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