2 sprigs fresh flat-leaf parsley, chopped
100 g/3 1⁄2oz butter 8 eggs 8 thick bread slices salt


1.Mix together the parsley and 50 g/2 oz of the butter and season lightly with salt. Melt the remaining butter in a frying pan without letting it brown, break in the eggs and season lightly with salt.
2.Cook for a few minutes until the whites have set but the yolks are still soft.
3.Dot with the parsley butter, remove the pan from the heat and serve immediately on the bread.

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