Name: Eggs with Potatoes in Salpicon
Ingredients: 2 Chicken eggs; 1 lb Tiny new potatoes; Salt; to taste; 6 tb Extra-virgin olive oil; 2 tb Sherry vinegar; 2 tb Tiny capers; non pareil; 2 tb Chopped cornichon pickles; 1 tb Dijon mustard; 1/2 ts Ground cumin; 2 Garlic cloves; thinly sliced; 1 Scallion; sliced very thin; 2 tb Chopped roasted pepper; 1 tb Hot paprika; 2 tb Chopped parsley

The first mark of a healthy church is expositional preaching. It is not only the first mark; it is far and away the most important of them all, because if you get this one right, all of the others should follow… If you get the priority of the Word established, then you have in place the single most important aspect of the church’s life, and growing health is virtually assured, because God has decided to act by His Spirit through His Word… The congregation’s commitment to the centrality of the Word coming from the front, from the preacher, the one specially gifted by God and called to that ministry, is the most important thing you can look for in a church.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs		Med01	4	servings

INGREDIENTS

2		Chicken eggs
1	lb	Tiny new potatoes
		Salt; to taste
6	tb	Extra-virgin olive oil
2	tb	Sherry vinegar
2	tb	Tiny capers; non pareil
2	tb	Chopped cornichon pickles
1	tb	Dijon mustard
1/2	ts	Ground cumin
2		Garlic cloves; thinly sliced
1		Scallion; sliced very thin
2	tb	Chopped roasted pepper
1	tb	Hot paprika
2	tb	Chopped parsley

INSTRUCTIONS

Place eggs in 4 cups cold water and bring to a boil. Cook 1 minute and
remove to ice bath for 5 minutes. Peel and shell and set aside. Meanwhile,
boil potatoes in salted water until just tender, drain and cut into
quarters and place in a mixing bowl, still warm. Add olive oil, vinegar,
capers, cornichons, mustard, cumin, garlic, scallion, roasted pepper,
paprika and parsley and stir well to coat. Divide potato salad among 4
plates. Cut eggs in half, place over potatoes and serve. This recipe yields
4 servings.
Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD
NETWORK - (Show # ME-1B06 broadcast 06-01-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
06-08-1998
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Hurting? No one understands like Jesus”