Stuffed Eggs with Anchovy and Capers

Name: Stuffed Eggs with Anchovy and Capers
Yield: 4
Ingredients: 4 eggs; 1 slice of bread, crust removed (20 g), finely crumbled; 1 tablespoon olive oil; 4 fillets of anchovy in brine, drained (16 g); 1 tablespoon chopped parsley; 1 tablespoon finely chopped onion; 1 tablespoon capers in brine, well washed and drained; a pinch of salt; For the salad; 1/4 cup olive oil (60 ml); 2 tablespoons vinegar; a pinch of salt; 1 tablespoon honey; 1 tablespoon prepared mustard; 1 medium radicchio, separated into leaves and cut into thin strips (150 g); 1 medium American lettuce, separated into leaves and cut into thin strips (230 g)

1
4 eggs
2
1 slice of bread, crust removed (20 g), finely crumbled
3
1 tablespoon olive oil
4
4 fillets of anchovy in brine, drained (16 g)
5
1 tablespoon chopped parsley
6
1 tablespoon finely chopped onion
7
1 tablespoon capers in brine, well washed and drained
8
a pinch of salt
9
For the salad
10
1/4 cup olive oil (60 ml)
11
2 tablespoons vinegar
12
a pinch of salt
13
1 tablespoon honey
14
1 tablespoon prepared mustard
15
1 medium radicchio, separated into leaves and cut into thin strips (150 g)
16
1 medium American lettuce, separated into leaves and cut into thin strips (230 g)

Ingredients

1
4 eggs
2
1 slice of bread, crust removed (20 g), finely crumbled
3
1 tablespoon olive oil
4
4 fillets of anchovy in brine, drained (16 g)
5
1 tablespoon chopped parsley
6
1 tablespoon finely chopped onion
7
1 tablespoon capers in brine, well washed and drained
8
a pinch of salt
9
For the salad
10
1/4 cup olive oil (60 ml)
11
2 tablespoons vinegar
12
a pinch of salt
13
1 tablespoon honey
14
1 tablespoon prepared mustard
15
1 medium radicchio, separated into leaves and cut into thin strips (150 g)
16
1 medium American lettuce, separated into leaves and cut into thin strips (230 g)

Directions

1
In a medium saucepan, place 4 cups of water (960 ml), add the eggs, bring to a boil over high heat, and cook for about 5 minutes
2
With a wooden spoon, stir the eggs in circular motions to move the yolks to the center of the whites (about 2 minutes)
3
Continue cooking until the eggs are firm (about 7 minutes)
4
Drain, let cool, and peel
5
Cut the eggs in half lengthwise and remove the yolks
6
Transfer them to a small bowl and mash with a fork
7
Add the remaining ingredients, except for the capers, and mix until smooth
8
Stuff each egg half with this mixture and top with two capers
9
Set aside
10
Prepare the salad: in a medium bowl, combine the olive oil, vinegar, salt, honey, and mustard, and mix well with a whisk
11
Set aside
12
Distribute the radicchio and lettuce leaves among four plates
13
Drizzle with the reserved mustard dressing
14
In the center of each plate, place two stuffed egg halves
15
Serve immediately
16
326 calories per serving
17
Note: If desired, substitute radicchio with arugula.