List of Ingredients
- cooked lentils
- 3 of slices bread
- chopped parsley
- 4 of oilpacked anchovy fillets
- 4 of eggs
- Bread crumbs
- Pickled capers
- Extravirgin olive oil
- Salt
Method
Place the eggs into boiling water and cook them for 4 minutes. Remove them, allow them to cool, and carefully remove the shells. Mince the parsley. Cut the bread into small cubes.
Heat 1 tablespoon oil in a pan and dissolve the anchovy fillets in it, then add the bread and 1 tablespoon
capers and let the flavors combine for a couple of minutes. Add the minced parsley and 2 tablespoons bread crumbs, and mix everything together in a food processor. Oil the eggs with a little oil and roll them in the breadcrumb mixture to coat them. Set aside 3/4 cup lentils as garnish and puree the rest with 1/3 cup hot water, and add salt if needed. Spread the lentil sauce on the plates and set the eggs on top. Add the whole lentils on the side and serve immediately.