Ovos Verdes

Ingredients

• 8eggs — hard-boiled and halved
• 4 tbspflat-leaf parsley — very finely chopped
• 2 tbsponion — grated
• 2 tbspolive oil — for the filling
• 100 gall-purpose flour — for coating
• 1egg — beaten, for coating
• 150 gfine breadcrumbs
• for fryingsunflower oil
• to tastefine sea salt and black pepper

Method

1. Start by boiling 8 eggs in a medium saucepan. Fill the pan with enough water to cover the eggs completely and bring it to a boil over high heat. Once boiling, reduce the heat to medium and let the eggs simmer until the shells are firm and the eggs are hard-boiled. You'll know they're done when the eggs have a solid feel when tapped with a spoon.
2. While the eggs are boiling, finely chop 4 tablespoons of flat-leaf parsley and 2 tablespoons of onion. Set these aside for later use. These will add freshness and a mild bite to the filling, enhancing the overall flavor of the dish.
3. Once the eggs are hard-boiled, drain the hot water and transfer the eggs to a bowl of cold water to cool them quickly. This makes peeling easier. Once cooled, peel the eggs and carefully slice them in half lengthwise. Gently remove the yolks and place them in a separate bowl.
4. Mash the egg yolks with a fork until smooth. Add the chopped parsley and onion, 2 tablespoons of olive oil, and season with fine sea salt and black pepper to taste. Mix everything until well combined, creating a flavorful filling with a creamy texture.
5. Spoon the yolk mixture back into the egg white halves, pressing gently to ensure the filling stays in place. This step is crucial for ensuring that each bite is well-balanced with the creamy filling and the firm egg white.
6. Prepare three separate shallow dishes: one with 100 g of all-purpose flour, another with a beaten egg, and the last with 150 g of fine breadcrumbs. These will be used to coat the filled eggs, giving them a crispy exterior when fried.
7. Heat sunflower oil in a large frying pan over medium heat. The oil should be deep enough to submerge half of the egg at a time. Coat each filled egg half first in flour, then in the beaten egg, and finally in breadcrumbs, ensuring an even coating.
8. Carefully place the coated eggs into the hot oil, frying them until they are golden brown and crispy on the outside. Turn them gently to ensure even cooking. They are ready when the breadcrumb coating is a rich golden color and crisp to the touch.
9. Remove the fried eggs from the oil and drain them on a plate lined with paper towels to remove excess oil. Finish by sprinkling with additional chopped parsley for freshness. Serve immediately on a small plate to enjoy them at their best, with the contrast of the crispy exterior and the creamy filling.