Spanish Eggs in Garlic & Parsley Sauce | Possibly the BEST Eggs EVER

By Spain on a Fork · 25 min

Ingredients

Instructions

1. Put 6 eggs in a single layer in a saucepan, cover with just enough water to barely cover them, and bring to a boil over high heat. Cover, turn off the heat and leave for exactly 10 minutes.
2. Move the eggs to a large bowl of iced water. Once cool enough to handle, peel and halve each egg lengthwise.
3. Put 1/2 cup (60 g) flour in a bowl. Crack 1 egg into another bowl, add the milk and season with salt and pepper, then whisk.
4. Coat each egg half first in flour, then in the egg wash.
5. Heat a large frying pan over medium heat and add the olive oil. After a couple of minutes, add the coated eggs in a single layer and fry 2 minutes per side, until golden all over. Remove and set aside.
6. In the same pan at the same heat, add the chopped garlic and stir constantly. After 30 seconds, add the 1/2 tbsp (5 g) flour and keep mixing. After 1 minute, add the vegetable broth and gently stir for about 5 minutes until slightly creamy.
7. Add the frozen peas and chopped parsley to the sauce, season with salt and pepper and mix. Return the eggs to the pan in a single layer, spoon sauce over each one and simmer for 1 to 2 minutes until heated through.
8. Serve straight from the pan or transfer to serving dishes.

Summarized from Spain on a Fork's video. Watch it for the details.

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