4 eggs, hard-boiled • 2-3 tablespoons olive oil 2-3 tablespoons lemon juice, strained
25 g/1 oz butter, plus extra for spreading 8 oysters, shucked
1 sprig fresh flat-leaf parsley, chopped 8 bread slices, crusts removed 1 lemon, peeled and thinly sliced salt and pepper


1.Shell the eggs, halve lengthways, scoop out the yolks into a bowl and mash with a fork. Stir in the olive oil and lemon juice to make asmooth sauce and season with salt and pepper.
2.Melt the butter in a frying pan, add the oysters and parsley and cook over a low heat for a few minutes, then spoon into the egg whites. Lightly toast the bread on both sides and spread with a little butter while still hot.
3.Put a small slice of lemon on each slice and top with the oyster-filled eggs. Spoon the egg yolk sauce over them.

Leave a Reply

Your email address will not be published.