4 eggs, separated
1/8 teaspoon pepper
1 tablespoon olive oil
1/2 teaspoon salt
3 tablespoons hot water
1/2 cup parsley, chopped

Combine thickly beaten egg yolks with salt, pepper, parsley, and water; mix well, and fold in stiffly beaten egg whites.

Cook eggs in hot olive oil until set and browned on bottom.

Finish by browning top in a hot oven.

Serves 3.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Vincent Van gogh: Le semeur, 1888.

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