Eggs with Vinegar
(Uova Fritte All'Aceto)
Ingredients:
3 and 1/2 oz (100 grams) butter
8 eggs
4 tablespoons white wine vinegar
4 fresh sage leaves, chopped
1 fresh flat-leaf parsley sprig, chopped
Salt
Directions:
Melt 2 oz (50 grams) of the butter in a frying pan and break in one egg at a time.
Season lightly with salt and fry for a few minutes.
Transfer to a warm serving dish.
Melt the remaining butter in the same pan.
When it starts to brown, sprinkle in the vinegar, add the sage and parsley and cook for a few minutes, then pour the sauce over the eggs. Serves 4.