Eggs in a cup
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A warm appetizer of eggs cooked in a water bath.
Ingredients:
Procedure:
1. Grease the cooking cups with butter rubbed with a little anchovy paste
2. Put the eggs in them, season with a little salt and sprinkle with diced ham
3. Put them in a low saucepan of hot water, which must only reach halfway up the bowls, cover with a lid and cook at a slow boil until the whites have curdled, the yolk should remain semi-liquid
4. Remove the finished eggs from the pot, drain the bowls and place on plates
5. Garnish with anchovy eyes and parsley.
Recommendation:
-Serve with a slice of fresh egg.
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