Ingredients
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Directions
Sliced Eggs with Green Sauce, Tapas, is a Spanish word for little dish Garlic and parsley sauce turns simple boiled eggs into a tasty and attractive appetizer , Yes, yes, etymologically tapas is derived from the Spanish verb tapar, to cover But that is not what the term means at this time, as anyone who has been in a tapas bar even once will find themselves surrounded by little dishes So let’s talk about this little dish It is delicious I made just one egg, as I just wanted a bit of a snack to go with my soup And, as it happens, I did spread a bit of the sauce on a crusty, toasted piece of bread, layered with the egg slices, and then drizzled more sauce Very tasty I made my sauce in a coffee mug just a bit larger than the circumference of my immersion blender, as the amount is just too small for my food processor I think this sauce would be lovely on cold poached chicken or salmon, too , Technical Point !! Tapas actually translates to ‘covers’ It originated by some bright spark deciding that a good way of keeping the flies out of the sherry was to cover the copa (cup) with a thin slice of bread Someone else decide it was a waste to throw the bread away afterwards and put toppings on the bread to be eaten after the drink And so – TAPAS !!
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Steps
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1
Done
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Grated Carrot and Black/Green Olives For Garnish. |
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2
Done
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Process or Blenderize the Garlic, Parsley, Salt and Pepper. |
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3
Done
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With the Motor Running, Slowly Add the Oil. |
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4
Done
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Arrange the Sliced Eggs on a Serving Dish, Top With the Sauce and Decorate With Grated Carrot and Olives and Chill. |
