Parsleyed Eggs
Ingredients
Instructions
- Simmer eggs slowly for 10 to 15 minutes.
- With a serrated edged knife, chip the eggshell carefully along lengthwise all the way around, then gently slice the eggs in half.
- (thus keeping the cooked egg in its half-shell) Then gently scoop out the egg.
- Wash and fine chop the parsley.
- Chop the egg very fine (pastry-cutter does the job well) and mash with 4 T. of softened butter.
- Add the chopped parsley and salt and pepper to taste.
- Carefully stuff back into the empty shells.
- Melt rest of the butter on low heat and fry the eggs for about 10 minutes or until nice and brown.
- They are served in the shell and can be eaten direct from the shell or taken out.
Nutrition & Diet Analysis (per serving)
395
kcal
20% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Under 400 cal
Contains
Milk
Egg
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).