Spanish eggs in saffron sauce (huevos en salsa de azafrán)

Put 4 eggs in a saucepan with cold water half an inch above them and heat on high.

When it boils, cover, turn off the heat and leave 11 to 12 minutes.

Drain in a colander and cool in ice water a couple of minutes, which also stops the cooking.

Peel gently and cut each egg in half lengthwise.

Heat a medium fry pan over medium heat with 120 ml extra virgin olive oil.

Coat each egg half in flour, then in one beaten egg seasoned with salt and pepper, then in bread crumbs seasoned with sea salt.

Fry in a single layer about 1 minute per side until golden all round.

Shake off the oil and drain on a wire rack over paper towels; strain the oil through a fine sieve.

In the same pan over medium heat, add 2 tbsp (30 ml) of the strained oil, the chopped onion and garlic, and saute, stirring, 2 to 3 minutes until translucent.

Add 1 tbsp flour and cook 2 minutes, stirring, to cook off its flavor.

Add 240 ml vegetable broth and 0.17 g saffron threads and cook 5 to 6 minutes until slightly creamy, not too thick.

Stir in 2 tbsp chopped parsley, sea salt and black pepper.

Lower to low heat, return the eggs in a single layer and simmer 1 to 2 minutes.

Transfer the eggs to a serving dish, spoon the saffron sauce over and sprinkle with chopped parsley.