Soft Eggs with Caper-Parsley Salsa Verde

At the Lello table

Jammy eggs with a vivid parsley, caper, lemon and olive-oil sauce for toast or a composed lunch. The recipe is written to keep the featured pantry ingredient precise and recognizable rather than overwhelming the plate.

Method

1. Lower the eggs into boiling water and cook for 7½ minutes; chill briefly and peel.
2. Finely chop parsley, capers and garlic. Stir in lemon zest, juice and olive oil.
3. Halve the eggs and spoon the salsa verde over them.

Cook’s notes

• Taste before adding more salt; the featured pantry ingredient should remain clear and balanced.

Substitutions

To serve

Serve with country toast, bitter greens and extra sauce at the table.

Storage & make-ahead

Refrigerate leftovers in a covered container for up to 2 days.