Photo by David Perry

6 large eggs

12 small romaine lettuce leaves

2 to 3 tablespoons mayonnaise

2 teaspoons Lusty Monk Alter Boy mustard

1/4 teaspoon Worcestershire sauce, optional

1/2 teaspoon lemon juice

2 tablespoons chopped fresh flat-leaf parsley

Salt and freshly ground black pepper

1 tablespoon olive oil

1 anchovy fillet, minced

1 small clove garlic, minced

1/4 teaspoon grated lemon zest

1/4 cup panko bread crumbs

2 tablespoons freshly grated Parmesan cheese or more, to taste

Place eggs in a saucepan and cover with water. Bring to a boil over high heat. Once water begins to boil, reduce heat to medium-low and simmer eggs for exactly 10 minutes. Drain eggs and cover with cold water. This will help the eggs chill more quickly.

Arrange 12 small lettuce leaves on a serving platter. Carefully peel eggs and cut in half lengthwise. Remove yolks and place them in a small bowl. Arrange egg whites on lettuce. Mash yolks with mayonnaise, LustyMonk mustard, Worcestershire (if using), lemon juice and 1 tablespoon parsley until smooth. Season generously with salt and freshly ground black pepper. Set filling aside.

In a small skillet, heat olive oil over medium heat. Add anchovy and garlic, and cook, stirring until anchovy begins to dissolve into oil, about 1 minute. Add lemon zest and bread crumbs, and sauté them until golden, about 2 to 3 minutes. Stir in Parmesan , then aside.

When you’re ready to serve eggs, spoon yolk mixture into cavities of egg whites, mounding it slightly in the center. Sprinkle each egg with some of the crumb mixture (about 1 teaspoon), allowing some to spill onto the lettuce cups. Garnish with remaining chopped parsley and serve.

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