Parsleyed Eggs Recipe

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Ingredients:

Serving

6 eggs
1 small bunch parsley
7 tbsp butter
salt and pepper

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	272.64 Kcal (1141 kJ)
Calories from fat	240.58 Kcal
		% Daily Value*
Total Fat	26.73g	41%
Cholesterol	298.95mg	100%
Sodium	96.59mg	4%
Potassium	98.43mg	2%
Total Carbs	0.68g	0%
Sugars	0g	0%
Dietary Fiber	0.01g	0%
Protein	8.84g	18%
Vitamin C	0.3mg	1%
Vitamin A	0.2mg	8%
Iron	1.3mg	7%
Calcium	43.3mg	4%

Amount Per 100 g
Calories	299.28 Kcal (1253 kJ)
Calories from fat	264.08 Kcal
		% Daily Value*
Total Fat	29.34g	41%
Cholesterol	328.15mg	100%
Sodium	106.03mg	4%
Potassium	108.05mg	2%
Total Carbs	0.74g	0%
Sugars	0g	0%
Dietary Fiber	0.01g	0%
Protein	9.7g	18%
Vitamin C	0.4mg	1%
Vitamin A	0.3mg	8%
Iron	1.5mg	7%
Calcium	47.5mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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