- large eggs - 6 pieces
- small leaves of lettuce Romen - 12 pieces
- mayonnaise - 2-3 Art. spoons
- mustard - 2 teaspoons
- Worcestershire sauce - 1/4 Teaspoons (optional)
- lemon juice - 1/2 teaspoonfuls
- fresh parsley - 2 items. spoons
- Salt and black pepper - To taste
- olive oil - 1 st. a spoon
- fillet of anchovies - 1 piece
- garlic - 1 Tooth (small)
- lemon peel - 1/4 Teaspoons
- bread crumbs - 1/4 cup
- Parmesan cheese - 2 items. spoons (or more to taste)
1. Put the eggs in a saucepan and add water. Bring to a boil over high heat. Once the water starts to boil, reduce the fire to medium and cook the eggs for exactly 10 minutes. Drain and pour eggs with cold water. Lay out 12 small lettuce leaves on a serving dish. Thoroughly clean the eggs. 2. Cut in half lengthwise. Remove the yolks and place them in a small bowl. Put the squirrels on the lettuce leaves. 3. Mix yolks with mayonnaise, mustard, Worcestershire sauce (if used), lemon juice and 1 tablespoon chopped parsley. Drink plenty of salt and ground black pepper. Set aside. 4. In a small frying pan, heat olive oil over medium heat. Add anchovies and chopped garlic. Fry, stirring, until the anchovies start to dissolve in oil, about 1 minute. Add lemon zest, breadcrumbs and fry them until golden brown, about 2-3 minutes. Stir with the grated Parmesan cheese and put the mixture aside. Fill the proteins with the filling of yolks. You can use for this confectionery bag with a tip in the form of a star - this will make the dish beautiful. 5. Sprinkle eggs with a mixture of breadcrumbs, decorate the remaining parsley with chopped parsley and serve.
Servings: 6-12