• 8 eggs
• 1/4 cup parsley, chopped
• 3 cloves garlic, crushed
• 1/2 cup Parmesan cheese
• 1/2 cup olive oil, more if needed

Place eggs in a heavy saucepan and cover with water. Bring to a boil over high heat. Boil 10 minutes. Remove from heat. Drain and cover with cold water to cool. Combine parsley and garlic in a food processor or bowl and blend into a paste. Add half the Parmesan and half the oil and process until smooth. Add remaining Parmesan and oil and process until thick and creamy. Add more oil if necessary. Season with salt and pepper to taste. Peel eggs and cut in half lengthwise. Arrange cut side up on a plate. Cover eggs with sauce and marinate 30 minutes before serving.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 417, fat 38.6g, 83% calories from fat, cholesterol 381mg, protein 15.1g, carbohydrates 2.5g, fiber 0.2g, sugar 1.5g, sodium 283mg, diet points 12.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.1, Fruit: 0.0, Bread: 0.0, Lean meat: 2.1, Fat: 6.5, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wine is: Fumé Blanc.