Filter
Reset
Sort ByRelevance
GINABP
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).
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Put the eggs in a pan with cold water and bring the water to the boil.
-
Cook gently for 8 minutes on low heat.
-
Remove the eggs from the pan and rinse them under cold running water.
-
Peel the eggs and halve them.
-
Carefully peel the egg yolks out of the eggs.
-
Mix them in a bowl with the butter and the parsley.
-
Season with salt and (freshly ground) pepper.
-
Fill the half-eggs carefully with a spoon with the butter-egg yolk mixture.
-
Place a piece of anchovies and a few capers on each half-day..
Blogs that might be interesting
-
20 minSnackmedium sized egg, fresh chives, mayonnaise, creme fraiche, dijon mustard, Tabasco, paprika,filled eggs -
30 minSnackegg, flour, cut leaf spinach, bunch onion, flat leaf parsley, sunflower oil, creme fraiche, smoked salmon fillet,spinach toasts with crème fraîche and salmon -
20 minSnackshallot, garlic, fresh Provencal herbs, green olives, tuna in oil, anchovy fillets, tomato paste, olive oil, cayenne pepper, baguettes (bread),crostini with fish tapenade -
20 minSnackDutch goat's cheese, bunch onions, pancake mix, Premium Pilsener, oil for frying,goat cheese fritters
Nutrition
55Calories
Sodium26% DV635mg
Fat6% DV4g
Protein8% DV4g
Carbs20% DV60g
Fiber56% DV14g
Loved it