Italian Eggs

25 10 oz parsley sprigs
1 teaspoon fresh marjoram or pinch of dried
marjoram
1 clove garlic, peeled and crushed
6 black olives, stoned
1 shallot, peeled
2 anchovy fillets
freshly ground black pepper
1211 ml/4 fI oz olive oil
salt
6 hard-boiled eggs,. shelled and sliced
Garnish:
tomato wedges
chopped parsley

Blend the parsley, marjoram, garlic, olives, shallot, anchovy fillets and pepper in a blender or food processor until smooth, then add the oil. Adjust the seasoning.

Arrange the eggs on a serving dish and pour the sauce over them. Garnish with tomato wedges and sprinkle with chopped parsley.

SLR VL S 4