Piquante Sauce with 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

Instructions

1. 1Finely chop the parsley and pickles. Drain and chop the capers.
2. 2In a small bowl, combine the anchovy paste, chopped parsley, chopped capers, chopped pickles, and French mustard. Mix well until thoroughly combined.
3. 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.
4. 4Cut the boiled eggs in half and spoon the piquante sauce over the top. Serve immediately.