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Anchovy eggs

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Ingredients for 5 servings:

  • 10 small pieces of egg(s)
  • 1 tube(s) anchovy paste (anchovy cream)
  • ½ tsp, heaped mustard
  • ½ tsp, heaped herbs
  • some salt and pepper
  • 1 tbsp crème fraîche

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 26 minutes

simply

Boil the eggs hard and then peel them. Halve the eggs and scoop out the yolks with a small spoon. Press the yolks through a sieve so they’re easier to handle. Add 3/4 of a tube of anchovy cream, salt, pepper, mustard, herbs, and the crème fraîche to the crushed egg yolk. Stir everything until smooth. Transfer this mixture to a moistened piping bag and pipe it back into the egg halves. Decorate the eggs with parsley and little bell pepper hearts.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Anchovy eggs