8 hard-cooked eggs
Olive oil, as needed
1/4 cup white-wine vinegar
Salt and freshly ground black pepper, to taste
1 garlic clove, peeled and minced
3 tablespoons chopped, fresh flat-leaf parsley
1/2 cup fresh breadcrumbs (may substitute chopped nuts of choice, such as almonds or hazelnuts)

Peel the eggs under cold, running water to remove any small pieces of shell. Cut peeled eggs in half lengthwise. Over medium heat, film a large, nonstick skillet lightly with the olive oil, then add the vinegar. Heat until vinegar is bubbling. Sprinkle pan with the salt and pepper and add eggs, cut-sides down.

Cook eggs, turning them gently a few times, until vinegar has evaporated and they are golden. Transfer eggs to a platter, arranging them yolk-sides up.

Add the garlic, parsley and breadcrumbs or nuts to skillet and saute until breadcrumbs are golden, taking care not to burn garlic. Scrape mixture over eggs and serve.

Makes 16 hard-cooked egg halves.

— Recipe from "The Splendid Table's How to Eat Supper," by Lynne Rossetto Kasper and Sally Swift (Clarkson Potter, $35).