Eggs Stuffed with Anchovy and Capers

Name: Eggs Stuffed with Anchovy and Capers
Yield: 4
Ingredients: 4 eggs; 1 slice of bread without crust (20 g), finely crumbled; 1 tablespoon olive oil; 4 anchovy fillets in brine, drained (16 g); 1 tablespoon chopped fresh parsley; 1 tablespoon finely chopped onion; 1 tablespoon capers in brine, well rinsed and drained; 1 pinch of salt; For the salad; 1/4 cup olive oil (60 ml); 2 tablespoons vinegar; 1 pinch of salt; 1 tablespoon honey; 1 tablespoon prepared mustard; 1 medium radicchio, separated into leaves and cut into fine strips (150 g); 1 medium American lettuce, separated into leaves and cut into fine strips (230 g)

1
4 eggs
2
1 slice of bread without crust (20 g), finely crumbled
3
1 tablespoon olive oil
4
4 anchovy fillets in brine, drained (16 g)
5
1 tablespoon chopped fresh parsley
6
1 tablespoon finely chopped onion
7
1 tablespoon capers in brine, well rinsed and drained
8
1 pinch of salt
9
For the salad
10
1/4 cup olive oil (60 ml)
11
2 tablespoons vinegar
12
1 pinch of salt
13
1 tablespoon honey
14
1 tablespoon prepared mustard
15
1 medium radicchio, separated into leaves and cut into fine strips (150 g)
16
1 medium American lettuce, separated into leaves and cut into fine strips (230 g)

Ingredients

1
4 eggs
2
1 slice of bread without crust (20 g), finely crumbled
3
1 tablespoon olive oil
4
4 anchovy fillets in brine, drained (16 g)
5
1 tablespoon chopped fresh parsley
6
1 tablespoon finely chopped onion
7
1 tablespoon capers in brine, well rinsed and drained
8
1 pinch of salt
9
For the salad
10
1/4 cup olive oil (60 ml)
11
2 tablespoons vinegar
12
1 pinch of salt
13
1 tablespoon honey
14
1 tablespoon prepared mustard
15
1 medium radicchio, separated into leaves and cut into fine strips (150 g)
16
1 medium American lettuce, separated into leaves and cut into fine 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 let simmer for about 5 minutes
2
With a wooden spoon, stir the eggs in circular motions to centralize the yolks (approximately 2 minutes)
3
Continue cooking until they are hard-boiled (approximately 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 capers, and mix until smooth
8
Stuff each egg half with this mixture, and top with two capers. Reserve
9
Prepare the salad: in a medium bowl, combine the olive oil, vinegar, salt, honey, and mustard, and whisk with a hand mixer until smooth. Reserve
10
Distribute the radicchio and lettuce strips among four plates
11
Drizzle with the reserved mustard sauce
12
In the center of each plate, place two stuffed egg halves
13
Serves immediately
14
326 calories per serving
15
Note: If you prefer, substitute radicchio with arugula.