Ingredients
1 large hard-boiled egg
2 tablespoons finely chopped fresh parsley, dill, or sorrel leaves
1 medium lemon
1 slice stale white sandwich bread
4 tablespoons (1/2 stick) unsalted butter
Salt
Directions
1
Peel 1 large hard-boiled egg and rinse to remove all shell fragments. Finely chop the egg or push it through a coarse-mesh strainer; place in a medium bowl. Finely chop until you have 2 tablespoons fresh parsley, dill or sorrel leaves. Finely grate the zest of 1 medium lemon until you have 1 teaspoon.
2
Tear 1 slice white sandwich bread into large bite-size pieces. Place in a mini food processor and pulse until reduced to fine crumbs (a few larger bits are fine and will add varying texture). Alternatively, chop into very small pieces about the size of a peppercorn.
3
Melt 4 tablespoons unsalted butter in a medium saucepan over medium heat. Cook, swirling the pan occasionally, until the sizzling subsides and the butter begins to brown, 2 to 3 minutes. Add the breadcrumbs and cook, stirring constantly, until crisp and deep golden brown, 1 1/2 to 2 minutes. Reduce the heat as needed so that the breadcrumbs do not burn.
4
Remove from the pan from the heat. Add the herb and lemon zest and stir to combine. Scrape the mixture into a bowl with the egg and gently stir to combine. Season with salt if desired. Serve immediately on cooked vegetables, fish, or pasta, preferably well seasoned and tossed with lemon juice.