๐จโ๐ณ Method
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1
Boil the eggs for 10 minutes until hard-boiled, then run them under cold water, let cool, peel, and cut them lengthwise in half.
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2
Remove the yolks from the egg whites and rinse the white halves.
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3
Peel the shallot and garlic clove and chop both very finely.
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4
Pound 4 anchovy fillets finely in a mortar together with the butter, shallot, and garlic.
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5
Add the egg yolks to the mixture.
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6
Work until a homogeneous paste is formed.
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7
Season with salt, pepper, and some chopped chives.
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8
Using a pastry bag with a large fluted tip, pipe the mixture generously into the egg white halves.
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9
Pit the olives.
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10
Wrap an anchovy fillet around an olive and place it on top of each filled egg.
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11
Rinse several lettuce leaves and arrange them on the base of a serving platter.
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12
Slice the tomato and arrange the slices on the platter, placing the lemon in the center with an olive on top.
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13
Surround the center with tomato slices, draping the remaining anchovies over them.
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14
Arrange the filled egg halves around the platter.
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15
Serve cold.
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16
These eggs can also be served as an appetizer or as a garnish for a fish dish.
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