Piquante Sauce with Egg
A tangy and flavorful sauce featuring anchovy, parsley, capers, pickles, and mustard, served with a boiled egg.
Ingredients
- 1 tablespoon Anchovy paste
- 2 tablespoons Fresh parsley, finely chopped
- 1 tablespoon Capers, drained and chopped
- 1 tablespoon Pickles (gherkins or cornichons), finely chopped
- 1 teaspoon French mustard (Dijon)
- 2 large Eggs
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Instructions
- 1Finely chop the parsley and pickles. Drain and chop the capers.
- 2In a small bowl, combine the anchovy paste, chopped parsley, chopped capers, chopped pickles, and French mustard. Mix well until thoroughly combined.
- 3Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, reduce heat to low and simmer for 3-4 minutes for soft-boiled eggs, or 7-8 minutes for hard-boiled eggs. Remove from heat and rinse under cold water to stop the cooking process. Peel the eggs.
- 4Cut the boiled eggs in half and spoon the piquante sauce over the top. Serve immediately.
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