50 g. of butter
1 tablespoon chopped parsley
2 cloves garlic, minced
8 crushed saffron threads
In a saucepan melt 25 grams of butter and breaking eggs on the same espolvoreándolos with salt and pepper.
Put the saucepan until the whites become almost white; which once achieved, remove the pan from the heat.
Beat 25 grams. remaining butter with garlic, parsley, saffron and salt.
Serve eggs on plates and spread over them with a spoon, the mixture obtained with the above ingredients.