Parsleyed Eggs

Directions

1. 1
   Simmer eggs slowly for 10 to 15 minutes.
2. 2
   With a serrated edged knife, chip the eggshell carefully along lengthwise all the way around, then gently slice the eggs in half.
3. 3
   (thus keeping the cooked egg in its half-shell) Then gently scoop out the egg.
4. 4
   Wash and fine chop the parsley.
5. 5
   Chop the egg very fine (pastry-cutter does the job well) and mash with 4 T. of softened butter.
6. 6
   Add the chopped parsley and salt and pepper to taste.
7. 7
   Carefully stuff back into the empty shells.
8. 8
   Melt rest of the butter on low heat and fry the eggs for about 10 minutes or until nice and brown.
9. 9
   They are served in the shell and can be eaten direct from the shell or taken out.