16 eggs
2 oz dried yeast
½ pint milk
2 tablespoons anisette
3 oz sugar
3/4 teaspoon ground cinnamon
flour
1 tablespoon oil

Crack 12 of the eggs, separate egg whites from yolks and whisk them. Add dried yeast beaten in warm milk, yolks, anisette, sugar, oil and a pinch of cinnamon. Then add flour until it all holds together, knead and divide into four buns.

Cover buns with a cloth and place them in a warm place for a couple hours to rise.

Hard-boil 4 remaining eggs, put each one on leavened buns just before baking at medium heat.

Bake at 350°F until golden brown.