Eggs With Garlic And Parsley Oil

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 6
• 1 dozen egg
• 1/2 cup tightly packed parsley
• 4 cloves garlic
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 3/4 cup olive oil (preferably spanish extra-virgin)
• 1 small carrot (grated)
• 4 green spanish olives (sliced)
• 4 black olives (sliced)

Recipe

• 1 hardboil the eggs.
• 2 place the eggs into a large saucepan, cover with enough cold water to have 2" of water above the eggs.
• 3 bring the eggs to a boil, boil for 1 minute, remove the eggs from the heat, cover with a lid and set aside for 18 minutes.
• 4 pour off the hot water and immediately fill the pan with cold water, and keep pouring out and refilling, until the water remains cool.
• 5 this will stop the eggs from continuing to cook.
• 6 this technique makes a hard-boiled egg that is cooked through, without being tough or rubbery.
• 7 it also has a yolk that is a beautiful color with none of that over-cooked grayish-green rim.
• 8 once the eggs have cooled; peel, quarter and place into a decorative plate or bowl.
• 9 i prefer to use a slightly smaller serving dish and place the quartered eggs where they are laying slightly on top of each other.
• 10 similiar to the way you layer fruit on a tart.
• 11 place the parsley, garlic, paprika, and black pepper into a blender container.
• 12 pulse until the parsley and garlic are minced.
• 13 then slowly add the olive oil while running the blender.
• 14 drizzle the flavored oil over the eggs, reserving 1/4 of the oil.
• 15 garnish with the grated carrot, sliced green olives, and sliced black olives.
• 16 drizzle the remaining flavored oil over the garnished eggs.
• 17 cover and refrigerate for at least 2 hours.
• 18 remove from the refrigerator 30 minutes before serving.