Ovos verdes (Green eggs)

50 MINUTES | SERVES 4 AS A STARTER | EASY | V

eggs 5 flat-leaf parsley finely chopped to make 2 tbsp extra-virgin olive oil 1 tbsp white wine vinegar 1 tsp plain flour 4 tbsp breadcrumbs 50g vegetable oil for frying garlic mayonnaise to serve

Put 4 of the eggs in a pan and cover with cold water. Bring to a boil and simmer for 6 minutes. Remove from the pan and cool in ice-cold water. Peel. Cut each egg in half lengthways, scoop out the yolks and put in a bowl. Add the parsley, extra-virgin olive oil, white wine vinegar, some seasoning and mash together. Spoon the yolk mixture back into the whites. In 3 separate bowls, mix the plain flour with some seasoning, whisk the remaining egg, and then the breadcrumbs. Dredge the egg halves through the flour, then the whisked egg and then the breadcrumbs, ensuring they’re well covered. Fill a saucepan no more than 1/3 full of oil and heat to 170C or until a cube of bread browns in 30-40 seconds. Fry the breadcrumbed egg halves in batches for 3-4 minutes until golden brown and drain on kitchen paper. Keep the eggs warm in a low oven while you fry the rest. Serve with garlic mayonnaise.